Gnocchi with Brussels Sprouts

Trader Joes has pre-made gnocchi which makes this dish a snap. Their cauliflower gnocchi in the freezer section works great too. You can use shaved Brussel Sprouts from TJ to speed up the cooking time, or just slice whole ones in half. Another option is to add some diced pancetta while the sprouts are cooking if you don't mind some meat. Leave out the butter and parmesan if you want to make this vegan. It works fine without it.

Serves 2 (with some lunch leftovers), or 4 as a side dish

Adapted from NY Times Cooking. The photo is theirs.

Ingredients

• 1 pound Brussels sprouts

• 1 lemon, zested

• 4 Tbl. olive oil

• Salt & pepper to taste

• 1/2 tsp. red pepper flakes (or more to taste)

• 1 18-oz package gnocchi

• 3 Tbl. butter

• 1 tsp. balsamic vinegar

• 1/4 cup toasted pine nuts or chopped toasted almonds (optional)

• Grated parmesan cheese

Instructions

1. Trim and half the Brussels sprouts. If your whole sprouts are large cut them into three or four pieces. Or you can use pre-shaved sprouts from Trader Joes, just know they'll brown faster.

2. In a large skillet (cast iron works best), heat 2 tablespoons of olive oil over medium-high heat. Add the Brussels sprouts in a flat layer if possible and season with salt and pepper. Scatter the lemon zest over the top and let the sprouts cook without stirring for about 3-5 minutes, depending on how big they are (you just want them to get brown on the bottoms). Add the red pepper flakes then toss the sprouts around and cook another 2-3 minutes until they are tender and browned. Move them into a bowl and set aside.

3. Add the remaining 2 tablespoons of olive oil to the skillet. Add the gnocchi, pulling apart any that are stuck together. Cook, without stirring, until they're golden brown on one side (about 2-4 minutes). Add the butter, balsamic vinegar and salt and pepper, then continue browning for another few minutes until they smell nutty and are golden brown. Toss in the Brussels sprouts and cook until they're warmed through, then add a squeeze of juice from half of the zested lemon.

4. Put some gnocchi and sprouts on each plate and sprinkle with nuts if you'd like and dust with parmesan cheese.