Crispy Brown Butter Gnocchi with Meyer Lemon & Brussels Sprouts

Crispy Brown Butter Gnocchi

with Meyer Lemon & Brussels Sprouts

20 MIN
2 Servings
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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
tried-and-true
kitchen tools
time-saving
tips & techniques
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.

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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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:
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:
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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