The bitter, smoky sprout meets sweet, rich brown butter on Christmas Eve. It’s love at first sight. One pan, 5 minute gnocchi, packed with hearty veg - a perfect, stress-free festive indulgence.
The season of festivity is almost upon us, and I’m sure you’re thinking there’s no way we could make pasta Christmassy… “It’s Italian!”, you exclaim. “Meant for long hot summer days, eaten outside with wine, or while squished into a tiny trattoria, glistening with truffle oil and nutty parmesan”.
Well, it turns out brussels sprouts can pretty much make anything feel festive. Add browned butter and you’ve got yourself a rich, satisfying treat that Babbo Natale himself would approve of.
A rich, satisfying treat that Babbo Natale himself would approve of.
We first discovered this recipe in the New York Times, and we loved the combination of the bitter, smoky sprouts with the rich, sweet and toasty brown butter. So, we brought it into the Sunny & Luna world by using our pillowy cauliflower gnocchi, offering one of your five a day and a much lighter texture than traditional gnocchi. We also reduced the amount of butter and oil (by quite a lot…), which doesn’t compromise that rich flavour, but also makes it more acceptable to eat half the pot.
Lemon zest and chili flakes add a sharpness and a gentle spice that lift the caramelised butter. You can even add a squeeze of lemon at the end to awaken all those flavours before serving.
Brussels Sprouts & Brown Butter Gnocchi
Serves 2 generously
500g brussels sprouts
Zest of one lemon
Salt & pepper
½ tsp chili flakes
1 pack Sunny & Luna Cauliflower Gnocchi
2-3 tbsp butter
1 tsp honey (or to taste)
Non è un problema
You can really use as many brussels sprouts as you like in this recipe. When Santa’s not coming to town, substitute with cauliflower, broccoli or another meaty green
Use 2 tablespoons of butter for a lighter, albeit less indulgent, dish. Use 3 for a richer, slightly naughtier taste.
The nature of frying gnocchi is such that you’ll be hard pressed to overdo it. Sauté the gnocchi for as long as you like for the perfect balance of crisp and chew.
Remove stalky parts and outer leaves of the brussels and cut into halves.
Add 2 tablespoons of oil to a large frying pan on medium-high heat. When sizzling, place the brussels cut side down and leave to sauté for 5 minutes. Season generously with salt and pepper. Zest the lemon and add.
Shake up the sprouts, flipping them over in the seasoning and continue to cook for another 5 minutes (or even more for crispier edges). Add the chili flakes and mix again. Transfer the sprouts to a bowl.
Return the pan to the heat with 1 tablespoon of oil. Once hot, empty a pack of Sunny & Luna cauliflower gnocchi in and toss to coat the gnocchi evenly. Allow to sit for 2 minutes to become crispy and chewy on one side, before tossing and repeating. Cook in total for 5 minutes, or until they are as golden and crisp as you’d like.
Reduce the heat to medium. Angle the pan to collect the gnocchi at one end and throw the butter and honey on top. Carefully toss the butter into the gnocchi until it has melted and coats all the dumplings evenly. Leave the butter gently sizzling in the pan until it smells nutty and toasty. This will only take a few minutes.
Add the brussels back in and warm everything through.
Serve with a grating of parmesan cheese and a big smile.
There you have it! Let us know how you get on in the comments below!