Crisp Gnocchi with Brussels Sprouts and Brown Butter

(Ingredients:

• 1 pound shelf-stable or refrigerated gnocchi
• 3 tablespoons olive oil
• 1 pound Brussels sprouts, trimmed and halved
• Kosher salt and black pepper, to taste
• 4 tablespoons unsalted butter
• 2 garlic cloves, thinly sliced
• 1 tablespoon fresh lemon juice
• Grated Parmesan, for serving
• Crushed red pepper flakes, optional

Directions:

1. Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions. Drain and set aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the Brussels sprouts cut side down. Season with salt and pepper. Cook undisturbed for 3–4 minutes until deeply golden. Stir and cook for another 2–3 minutes until tender. Transfer to a bowl and set aside.
3. Add the remaining 1 tablespoon of olive oil to the skillet. Add the cooked gnocchi in a single layer. Cook for about 2–3 minutes on each side until golden and crisp. Remove from the skillet and set aside with the Brussels sprouts.
4. In the same skillet, melt the butter over medium heat. Add the sliced garlic and cook for 1–2 minutes until fragrant and the butter is golden brown.
5. Return the gnocchi and Brussels sprouts to the skillet. Toss to coat in the brown butter and garlic. Add lemon juice and adjust seasoning with salt and pepper.
6. Serve hot, topped with grated Parmesan and crushed red pepper flakes if desired.

(Prep Time: 10 mins | Cooking Time: 20 mins | Total Time: 30 mins | Kcal: 420 kcal | Servings: 4)