Crisp Gnocchi With Brussels Sprouts And Brown Butter

Columbus Symphony Orchestra music director Rossen Milanov joins us in the kitchen.

Rossen Milanov, music director for Columbus Symphony Orchestra, joined Kate in the kitchen to make an easy and tasty dish and talk about all things CSO.

INGREDIENTS

1 lb. fresh brussels sprouts*
1 lemon
1/4 c. virgin olive oil
1/2 tsp red-pepper flakes
18 oz. package shelf stable potato gnocchi**
6 Tbs unsalted butter
1/2 tsp honey
kosher salt
freshly ground black pepper
freshly grated parmesan cheese

*Substitute any cruciferous vegetables like broccoli, cauliflower or even cabbage
**You may also use refrigerated gnocchi, but shelf stable crisps better

Trim and halve the brussels sprouts. Using a vegetable peeler, peel thick strips of lemon zest, then coarsely chop. Or use a zester. You’ll need about 2 teaspoons.

In a large skillet, heat 3 tablespoons olive oil over medium-high. Add the brussels sprouts, season with 1/2 teaspoon salt and a few grinds of pepper. Arrange the brussels sprouts in an even layer, cut-side down. Scatter the lemon zest over the top and cook, undisturbed, until the brussels sprouts are well browned underneath, 3 to 5 minutes.

Add the red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, about 2 to 3 minutes. Transfer to a medium bowl.

In the same skillet, heat the remaining 1 tablespoon olive oil over medium-high.

Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes.

Add the butter and honey, season with salt and a generous amount of black pepper, and cook, stirring, until the butter is golden, nutty smelling and foaming, 1 to 2 minutes.

Stir in the brussels sprouts until warmed through.
Serve with grated Parmesan.