Who doesn’t love a meal that’s ready in 20 minutes?! NYT Cooking does it again. This recipe is delicious and quick! A win-win in my book. With brussels sprouts being in season, it’s the perfect time to incorporate them into your diet. They’re low in calories (only 28 calories in half a cup) and high in nutrients. You get lots of vitamins K and C and lots of fiber and antioxidants from these cute little balls of green.
Everything is cooked in the same skillet making this recipe easy to clean up afterward. Simply trim and halve the brussels sprouts, season, and sauté them until they’re browned.
Then, pan-seared gnocchi is the star in this recipe. Did you know you can prepare fresh gnocchi without boiling it? You sure can! It comes out crisp and golden brown on the outside; all the while, when you bite into it, it’s nice and chewy on the inside. It's honestly so good, I don’t know if I’ll ever boil my gnocchi again. And I used Wegman’s cauliflower gnocchi to make this gluten-free. (Soooooo, good!! They taste like regular gnocchi. Way to go, Wegman’s).
From there, we make a simple honey butter sauce and toss everything together. Finish with some grated Parmesan, and you have yourself a delightful bowl of gnocchi heaven.
For the recipe, click the button below to go to NYT Cooking. You'll need a subscription to access their recipes, but the rates are low and you can cancel anytime. For the $1.25/week, it’s well worth it. They always put out amazing creations.
