This Thanksgiving we decide to have not just one meal at a specific time but a series of new dishes that we spread out over a few hours and days. This began the night before with this recipe from Ali Slagle in NYTimes Cooking. We’ve always been fans of browned gnocchi, especially when it is the pre-packaged variety, and the autumnal heartiness of the brussels only adds to the dish.
For this you’ll need: x1 lb brussels sprout (stems cut off and then cut in half), x1 16-18 oz package of store bought gnocchi, x1 lemon (for peel and zest), x6 Tbsp unsalted butter, 1/2 tsp honey, 1/2 tsp red pepper flakes, olive oil, parmesan, salt and pepper.
Add about 3 Tbsp olive oil to a large skillet over medium heat. Toss the halved brussels in medium bowl with about 1-2 Tbsp olive oil and a good grinding of both salt and pepper to coat them. Peel the skin off of the lemon and then cut those strips into smaller sticks and then crosswise into even smaller pieces. Place the sprouts cut-side down in the heated and oiled skillet, scatter the lemon zest across the top and let them cook, undisturbed, until starting to brown – about 3-5 mins.
Add the red pepper flakes, stir everything together and let them cook again until they are just starting to soften and brown – another 3-5 mins. Remove the whole sprout mixture from the skillet into a medium bowl and set aside.
In the same pan, add another 2-3 Tbsp olive oil and swirl around to completely cover the bottom and pick up any remaining items. Add the gnocchi and toss/stir everything well to break up any that are stuck together and completely coat each piece with oil. Settle everything into a single layer and allow to cook over medium low heat until one side of the gnocchi has browned – about 2-3 mins.
Cut the butter into 6 even slices and add them into the skillet with the gnocchi. Add the honey and gently stir everything. Allow to cook until the butter is completely melted and starting to foam – and beginning to get a nutty smell – about 2-3 mins.
Stir in the brussels sprout to combine everything, turn off the heat and grate some parmesan over the whole thing.
Serve with grated parmesan and enjoy.