Crispy Brown Butter Gnocchi with Meyer Lemon & Brussels Sprouts

By Foodiewife

This classic Italian meal gets its spectacular flavor from a few simple techniques and late-winter ingredients. We’re crisping up hearty, potato-based gnocchi in a pan of browned butter (or butter heated past its melting point, for deliciously nutty taste). Then we’re adding bright, tangy Meyer lemon to cut the richness of the browned butter sauce. With earthy Brussels sprout leaves and woodsy thyme, this dish is as comforting as it is gourmet.

Makes: 2 Servings

Calories: About 515 Per Serving

Cooking Time: 15 to 25 minutes

Ingredients

• 10 Ounces Gnocchi
• 1/2 Pound Brussels Sprouts
• 1 Clove Garlic
• 1 Meyer Lemon
• 1 Red Onion (I used half an onion)
• 1 Bunch Thyme
• 3 Tablespoons Butter
• 1/3 Cup Grated Parmesan Cheese

Details

Servings 2
Preparation time 10mins
Cooking time 30mins
Adapted from blueapron.com

Preparation

Step 1

Heat a medium pot of salted water to boiling on high.

Peel and mince the garlic.

Peel, halve and thinly slice the onion.

Cut off and discard the stem ends of the Brussels sprouts. Pick off and reserve the Brussels sprout leaves until you reach the lighter cores; discard the cores. NOTE: This was too much work, so I thinly sliced the sprouts.

Zest the lemon to get 2 teaspoons of zest. Quarter and deseed the lemon.

Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.

Add the gnocchi to the pot of boiling water and cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving ½ cup of the gnocchi cooking water, drain thoroughly.

In a large pan, heat the butter on medium-high until melted. Add the cooked gnocchi and cook, stirring and swirling the pan occasionally, 5 to 7 minutes, or until the gnocchi are lightly browned and the butter is deep golden brown and fragrant.

Add the garlic and onion to the pan of gnocchi and butter; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened.

Add the Brussels sprouts, thyme, lemon zest, the juice of 2 lemon wedges and half the reserved gnocchi cooking water to the pan of gnocchi, butter and aromatics. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.)

Remove from heat and season with salt and pepper to taste.

Divide the finished gnocchi between 2 dishes. Garnish with the cheese. Serve with the remaining lemon wedges on the side, if you'd like. Enjoy!