Crispy Brown Butter Gnocchi with Meyer Lemon & Brussels Sprouts

• Vegetarian

• Produce

  • 1/2 lb Brussels sprouts
  • 1 Clove Garlic
  • 1 Meyer lemon
  • 1 Red onion
  • 1 Bunch Thyme

• Pasta & Grains

  • 10 oz Gnocchi

• Dairy

  • 3 tbsp Butter
  • 1/3 cup Parmesan cheese, grated

Found on blueapron.com

Description

Ingredients

• 10 Ounces Gnocchi
• ½ Pound Brussels Sprouts
• 1 Clove Garlic
• 1 Meyer Lemon
• 1 Red Onion
• 1 Bunch Thyme
• 3 Tablespoons Butter
• ⅓ Cup Grated Parmesan Cheese

Directions

• 1 Prepare the ingredients: Wash and dry the fresh produce. 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. 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. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.
• 2 Cook the gnocchi: 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.
• 3 Brown the gnocchi & butter: 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.
• 4 Add the aromatics: 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.
• 5 Finish the gnocchi: 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.
• 6 Plate your dish: 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!
• 1 Prepare the ingredients: Wash and dry the fresh produce. 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. 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. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.
• 2 Cook the gnocchi: 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.
• 3 Brown the gnocchi & butter: 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.
• 4 Add the aromatics: 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.
• 5 Finish the gnocchi: 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.
• 6 Plate your dish: 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!

Nutrition