Gnocchi brussel sprouts brown butter

These comforting recipes will fill your belly but won’t empty your wallet.

When the publication of an intriguing New York Times Cooking recipe for crisp gnocchi coincided serendipitously with my finding a forgotten shelf-stable package of those dumplings in the back of my…

This gnocchi and brussel sprouts recipe is a quick and easy idea for lunch or dinner! Learn how to roast the best sheet pan gnocchi and brussel sprouts in the oven. Then combine with your diced pancetta, season with balsamic vinegar and parmesan cheese, and enjoy. Find this gnocchi and brussel sprouts recipe and more healthy dinner ideas on the blog.

We're just a few weeks into 2021, but I might even go as far as to say it will be the best thing I make this year, too.

An easy, elegant, 30 minute sheet pan meal of crispy gnocchi and brussels sprouts with sweet butternut squash and topped with an irresistible brown butter, balsamic cream.

Most of us love our butter and jam for biscuits, toast, and pancakes among others. Now without the jam, take that same butter and melt it in a sauce pan until it foams, sputters, and browns into a nutty, toasty silky aroma. The French call browned butter “beurre noisette” or “hazelnut butter,” because of that…

Crispy on the outside, pillow-soft on the inside gnocchi, with maple-balsamic shaved brussel sprouts, savory pancetta, cooked in aromatic brown butter with a just hint of lemon, and topped with grated parmesan. This one-skillet meal is made in just 30 minutes, is so delicious, and guaranteed to impress.

Crisp Gnocchi With Brussels Sprouts and Brown Butter From the New York Times Ingredients 1 pound brussels sprouts 1 lemon 4 tablespoons extra-virgin olive oil Kosher salt and black pepper ½ teaspoon red-pepper flakes 1 (18-ounce) package shelf-stable or refrigerated potato gnocchi 6 tablespoons unsalted butter, sliced into 6 pieces ½ teaspoon honey Freshly grated

This simple Brown Butter Sage Gnocchi takes 15 minutes yet tastes unbelievably gourmet! Browned butter and crispy sage leaves pair perfectly with soft potato dumplings and freshly grated Parmesan cheese.

This sheet pan gnocchi and Brussels sprouts is deliciously crispy, flavorful and so easy to make for a plant-based dinner!