Brown Butter & Chestnut Gnocchi

with Brussels Sprouts & Pea Shoot Salad

45 MIN

2 Servings

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From the Test Kitchen

Browning butter is the simple technique of heating butter until it takes on a toasted flavor and deep color—perfect for use as a simple sauce. Tonight’s pillowy gnocchi, cooked in the browned butter, develop a delightfully crispy surface, complementing cool-weather additions like chestnuts and sautéed Brussels sprouts. We’re pairing the gnocchi with a side salad of crisp pea shoots and radishes, tossed in a bright, creamy dressing made with fruity Meyer lemon juice and lightly sweet mascarpone cheese.

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Nutrition

PER SERVING
Calories

730 Cals (est.)

fresh

ingredients

time-saving

tips & techniques

step-by-step

instructions

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1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and small dice the onion. Cut off and discard the stem ends of the Brussels sprouts; quarter the Brussels sprouts. Peel and finely chop the garlic. Roughly chop the chestnuts. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut off and discard the ends of the radishes; thinly slice the radishes into rounds.

2 Cook the vegetables:

In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and fragrant. Add the Brussels sprouts and garlic; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened. Transfer to a bowl and season with salt and pepper. Wipe out the pan.

3 Brown the butter:

In the same pan, heat the butter on medium-high until melted. Cook, stirring occasionally and swirling the pan, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.)

4 Start the gnocchi:

Add the gnocchi to the pan and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly crispy. Add the chestnuts and lemon zest; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant.

5 Finish the gnocchi:

Add the cooked vegetables and ¼ cup of water to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Stir in ¾ of the mascarpone cheese. Season with salt and pepper to taste.

6 Make the salad & plate your dish:

Just before serving, in a large bowl, combine the remaining mascarpone cheese and the juice of all 4 lemon wedges; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste. Add the pea shoots and radishes; toss to thoroughly coat. Season with salt and pepper to taste. Divide the finished gnocchi between 2 dishes. Serve with the salad on the side. Enjoy!