Brown Butter & Chestnut Gnocchi with Brussels Sprouts & Pea Shoot Salad

• Vegetarian

• Produce

  • 1/2 lb Brussels sprouts
  • 3 Cloves Garlic
  • 1 Meyer lemon
  • 1 1/2 oz Pea shoots
  • 1/2 lb Radishes
  • 1 Red onion

• Pasta & Grains

  • 3/4 lb Gnocchi

• Nuts & Seeds

  • 1/4 cup Chestnuts, roasted

• Dairy

  • 2 tbsp Butter
  • 2 tbsp Mascarpone cheese

Found on blueapron.com

Description

Ingredients

• ¾ Pound Gnocchi
• 3 Cloves Garlic
• 1½ Ounces Pea Shoots
• 1 Meyer Lemon
• 1 Red Onion
• ½ Pound Brussels Sprouts
• ½ Pound Radishes
• 2 Tablespoons Butter
• 2 Tablespoons Mascarpone Cheese
• ¼ Cup Roasted, Peeled Chestnuts

Directions

• 1 Prepare the ingredients: Wash and dry the fresh produce. Peel and small dice the onion. Cut off and discard the stem ends of the Brussels sprouts; quarter the Brussels sprouts. Peel and finely chop the garlic. Roughly chop the chestnuts. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut off and discard the ends of the radishes; thinly slice the radishes into rounds.
• 2 Cook the vegetables: In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the Brussels sprouts and garlic; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened. Transfer to a bowl and season with salt and pepper. Wipe out the pan.
• 3 Brown the butter: In the same pan, heat the butter on medium-high until melted. Cook, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)
• 4 Start the gnocchi: Add the gnocchi to the pan and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly crispy. Add the chestnuts and lemon zest; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant.
• 5 Finish the gnocchi: Add the cooked vegetables and ¼ cup of water to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Stir in ¾ of the mascarpone cheese. Season with salt and pepper to taste.
• 6 Make the salad & plate your dish: Just before serving, in a large bowl, combine the remaining mascarpone cheese and the juice of all 4 lemon wedges; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste. Add the pea shoots and radishes; toss to thoroughly coat. Season with salt and pepper to taste. Divide the finished gnocchi between 2 dishes. Serve with the salad on the side. Enjoy!
• 1 Prepare the ingredients: Wash and dry the fresh produce. Peel and small dice the onion. Cut off and discard the stem ends of the Brussels sprouts; quarter the Brussels sprouts. Peel and finely chop the garlic. Roughly chop the chestnuts. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut off and discard the ends of the radishes; thinly slice the radishes into rounds.
• 2 Cook the vegetables: In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the Brussels sprouts and garlic; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened. Transfer to a bowl and season with salt and pepper. Wipe out the pan.
• 3 Brown the butter: In the same pan, heat the butter on medium-high until melted. Cook, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)
• 4 Start the gnocchi: Add the gnocchi to the pan and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly crispy. Add the chestnuts and lemon zest; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant.
• 5 Finish the gnocchi: Add the cooked vegetables and ¼ cup of water to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Stir in ¾ of the mascarpone cheese. Season with salt and pepper to taste.
• 6 Make the salad & plate your dish: Just before serving, in a large bowl, combine the remaining mascarpone cheese and the juice of all 4 lemon wedges; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste. Add the pea shoots and radishes; toss to thoroughly coat. Season with salt and pepper to taste. Divide the finished gnocchi between 2 dishes. Serve with the salad on the side. Enjoy!

Nutrition