Crispy Brown Butter Gnocchi with Meyer Lemon & Brussels Sprouts

Crispy Brown Butter Gnocchi

with Meyer Lemon & Brussels Sprouts

20 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
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Carb Conscious
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600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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From the Test Kitchen

This classic Italian meal gets its spectacular flavor from a few simple techniques and late-winter ingredients. We’re crisping up hearty, potato-based gnocchi in a pan of browned butter (or butter heated past its melting point, for deliciously nutty taste). Then we’re adding bright, tangy Meyer lemon to cut the richness of the browned butter sauce. With earthy Brussels sprout leaves and woodsy thyme, this dish is as comforting as it is gourmet.

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  • Nutrition
    PER SERVING
  • Calories
    515 Cals (est.)
fresh
ingredients
Crispy Brown Butter Gnocchi with Meyer Lemon & Brussels Sprouts
Title
time-saving
tips & techniques
Gnocchi
How To: Get Perfect Citrus Zest
How To: Turn Brussels Sprouts into a Leafy Green
How To: Brown Butter
Brussels Sprouts
Garlic
Red Onion
Thyme
Butter
Parmesan Cheese
How To: Properly Salt Cooking Water
How To: Mince Garlic
How To: Quarter and Deseed a Lemon
How To: Season to Taste
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Peel, halve and thinly slice the onion. Cut off and discard the stem ends of the Brussels sprouts. Pick off and reserve the Brussels sprout leaves until you reach the lighter cores; discard the cores. 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. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.

Cook the gnocchi:
2 Cook the gnocchi:

Add the gnocchi to the pot of boiling water and cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving ½ cup of the gnocchi cooking water, drain thoroughly.

Brown the gnocchi & butter:
3 Brown the gnocchi & butter:

In a large pan, heat the butter on medium-high until melted. Add the cooked gnocchi and cook, stirring and swirling the pan occasionally, 5 to 7 minutes, or until the gnocchi are lightly browned and the butter is deep golden brown and fragrant.

Add the aromatics:
4 Add the aromatics:

Add the garlic and onion to the pan of gnocchi and butter; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened.

Finish the gnocchi:
5 Finish the gnocchi:

Add the Brussels sprouts, thyme, lemon zest, the juice of 2 lemon wedges and half the reserved gnocchi cooking water to the pan of gnocchi, butter and aromatics. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

Plate your dish:
6 Plate your dish:

Divide the finished gnocchi between 2 dishes. Garnish with the cheese. Serve with the remaining lemon wedges on the side, if you'd like. Enjoy!

Tips from Home Chefs

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Crispy Brown Butter Gnocchi

Prepare the ingredients:
How To: Turn Brussels Sprouts into a Leafy Green
How To: Mince Garlic
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Peel, halve and thinly slice the onion. Cut off and discard the stem ends of the Brussels sprouts. Pick off and reserve the Brussels sprout leaves until you reach the lighter cores; discard the cores. 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. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.

2 Cook the gnocchi:

Add the gnocchi to the pot of boiling water and cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserving ½ cup of the gnocchi cooking water, drain thoroughly.

Cook the gnocchi:
Brown the gnocchi & butter:
How To: Brown Butter
3 Brown the gnocchi & butter:

In a large pan, heat the butter on medium-high until melted. Add the cooked gnocchi and cook, stirring and swirling the pan occasionally, 5 to 7 minutes, or until the gnocchi are lightly browned and the butter is deep golden brown and fragrant.

4 Add the aromatics:

Add the garlic and onion to the pan of gnocchi and butter; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened.

Add the aromatics:
Finish the gnocchi:
How To: Season to Taste
5 Finish the gnocchi:

Add the Brussels sprouts, thyme, lemon zest, the juice of 2 lemon wedges and half the reserved gnocchi cooking water to the pan of gnocchi, butter and aromatics. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, gradually add the remaining gnocchi cooking water to achieve your desired consistency.) Remove from heat and season with salt and pepper to taste.

6 Plate your dish:

Divide the finished gnocchi between 2 dishes. Garnish with the cheese. Serve with the remaining lemon wedges on the side, if you'd like. Enjoy!

Plate your dish:
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