· recipe ·
Crispy Gnocchi with Brussels Sprouts and Brown Butter
Brown butter is often called beurre noisette, a name that points to the hazelnut color of its toasted milk solids. Deep-gold specks and a nutty aroma signal the useful stage; black specks taste bitter.
Time and servings
- Prep
- 40 min
- Cook
- 60 min
- Total
- 100 min
- Servings
- 4
Nutrition per serving
- Calories
- about 560
- Protein
- 12 g
- Fat
- 27 g
- Carbs
- 70 g
Cook the potatoes
Choose either boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in a pot, cover with cold water, and simmer for 25 to 35 minutes, until a thin knife slides easily into the center, then drain well. To bake, heat the oven to 425°F220°C, scrub and pierce the potatoes, and bake for 60 to 75 minutes, until tender.
Prepare the Brussels sprouts and lemon
While the potatoes cook, trim the dry ends from the Brussels sprouts and halve them through the stem so the leaves stay attached. Finely grate the yellow zest from the lemon, then squeeze the juice into a separate cup. Measure the red pepper flakes and keep them near the stove.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Add the yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour to the warm potato. Mix gently until no dry flour remains. If the dough is too sticky to roll, add flour a spoonful at a time until it is soft and slightly tacky. You may not need all the flour.
Roll and cut the ropes
Divide the dough into portions. Roll each into a rope about 3/4 inch2 cm thick and cut it into 3/4 inch2 cm pieces, using only enough flour to prevent sticking.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring about 3 quartsabout 3 liters of water and 2 tsp12 g of the salt to a boil, then lower to a gentle simmer. Continue with the next step while the water heats.
Sear the Brussels sprouts
While the cooking water heats, warm 3 Tbsp45 ml olive oil over medium-high heat. Add the sprouts cut-side down and season with 1/2 tsp3 g of the salt. Cook undisturbed for 4 to 5 minutes, until deeply golden underneath. Add 2 Tbsp30 ml of water, cover for 3 minutes, then uncover and stir in the red pepper flakes. Transfer the crisp-tender sprouts to a bowl.
Poach the gnocchi
Slide the gnocchi into the gently simmering water and stir once so they do not stick to the bottom. Lift them as they float, drain them well, and spread them on a clean towel-lined tray until the surfaces stop dripping.
Brown the gnocchi
Wipe the skillet dry and heat 1 Tbsp15 ml olive oil over medium-high heat. Add the drained gnocchi and cook for 8 to 10 minutes, turning occasionally, until several sides are golden and crisp. Lower the heat if floury residue begins to darken before the gnocchi brown.
Brown the butter and finish
Lower the heat to medium and add the butter in pieces. Swirl and stir as it foams until the milk solids turn deep gold and smell nutty, 2 to 4 minutes. Immediately add the Brussels sprouts, lemon zest, and half the lemon juice, then remove the skillet from the heat and toss. Taste before adding more juice. Serve while the gnocchi surfaces are crisp.
