Brown Butter & Chestnut Gnocchi with Brussels Sprouts & Pea Shoot Salad

Brown Butter & Chestnut Gnocchi

with Brussels Sprouts & Pea Shoot Salad

Group Created with Sketch. 45 min
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500 Calories Or Less
Mediterranean
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 730 Cals/serving

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.

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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Prepare the ingredients:
1 Prepare the ingredients:
Cook the vegetables:
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.

Brown the butter:
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.)

Start the gnocchi:
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.

Finish the gnocchi:
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.

Make the salad & plate your dish:
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!

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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.

Cook the vegetables:
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.

Start the gnocchi:
Finish the gnocchi:
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!

Make the salad & plate your dish: