Gnocchi with Brussels Sprouts

This beautiful recipe is from the New York Times by Ali Slagle. I just “veganized” it with Miyoko’s butter and vegan parmesan. It came out beautifully. I also added a little aged balsamic vinegar to the recipe. This recipe serves 4.

Ingredients

• 1 lb brussels sprouts, halved (or quartered if large)

• 1-8oz package of either refrigerated or shelf stable gnocchi

• 1 lemon

• 1/4 cup extra virgin olive oil (4 Tbsp)

• 1/2 tsp kosher salt

• 1/2 tsp red pepper flakes

• 6 Tbls butter sliced into 6 pieces (I used Miyoko’s regular butter)

• 1/2 tsp honey

• black pepper to taste

• parmesan cheese (I used Follow your Heart vegan parmesan)

Optional: 1 Tbsp aged balsamic vinegar (thick sweetvinegar)

Instructions

1. Peel thick strips of lemon zest with a grater, then coarsely chop to make about 2+ teaspoons of grated lemon zest.

2. In a 12-inch skillet, heat 3 Tbsp olive oil over medium-high heat. Add the halved or quartered brussels sprouts, 1/2 tsp salt, and a few grinds of pepper. Stir to mix.

3. Arrange the brussels sprouts in an even layer, cut side down. Scatter the lemon zest over the top and cook, undisturbed until the sprouts are well browned underneath, 3-5 minutes.

4. Add red pepper flakes, stir and cook until the sprouts are crisp-tender, 2-3 minutes. Transfer into a bowl and set aside.

5. In the same skillet, add the remaining 1 Tbsp of olive oil. Break up any gnocchi that are stuck together. Add them to the pan on medium-high heat and cook, covered until golden brown on 1 side, 2-4 minutes. Add the butter and honey. Season with more salt and black pepper and cook, stirring until the butter is golden and foaming, 1-2 minutes. Add the brussels sprouts back into the pan and cook until warmed through. Serve with parmesan cheese sprinkled on top.

Optional: If desired, add the balsamic vinegar at the end. Stir to mix. Then add the parmesan cheese to individual servings. Enjoy!