Crispy pan-fried gnocchi with Brussels sprouts

Crispy pan-fried gnocchi with Brussels sprouts

Based on 52 ratings
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Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"Still waiting for just the right dish to make you fall madly in love with Brussels sprouts? Here it is! This recipe is inspired by a delicious NYT Cooking recipe for Crisp Gnocchi with Brussels Sprouts by Ali Slagle. To give it a little more contrast and a refreshing sweet and acidic note, I added some balsamic vinegar to the delicious butter sauce. The toasted hazelnuts (walnuts go great too!) also accentuate the nutty flavor of the butter and add a nice, earthy, autumn flavor. The crispy pancetta tops off this absolute feel-good dish. Of course, it can also be omitted to make the dish meatless: Just use a little extra fat to fry the Brussels sprouts."
Difficulty
Easy 👌
Preparation
30 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
MetricImperial
500 g
gnocchi
4 slices
pancetta
1 clove
garlic
50 ml
water
30 g
butter
1 tbsp
honey
salt

Utensils

knife, cutting board, fine grater, nonstick pan (large), spatula, paper towels

Nutrition per serving

Cal1118
Fat59 g
Protein34 g
Carb119 g
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  • Step 1/4

    Remove the outer layer of the Brussels sprouts and cut off the hard bottom, leaving them still whole, then cut in half. Zest the lemon. Peel the garlic and mince finely. Coarsely chop hazelnuts.
    • 500 g Brussels sprouts
    • 1 lemon
    • 1 clove garlic
    • 40 g hazelnuts
    • knife
    • cutting board
    • fine grater

    Remove the outer layer of the Brussels sprouts and cut off the hard bottom, leaving them still whole, then cut in half. Zest the lemon. Peel the garlic and mince finely. Coarsely chop hazelnuts.

  • Step 2/4

    Toast hazelnuts in a non-stick pan for approx. 3–4 min. Remove the nuts from the pan and set aside. Add pancetta to the same pan and fry without additional fat over medium heat until crispy, remove from the pan and drain on paper towels. Leave the rendered fat in the pan for further use.
    • 4 slices pancetta
    • nonstick pan (large)
    • spatula
    • paper towels

    Toast hazelnuts in a non-stick pan for approx. 3–4 min. Remove the nuts from the pan and set aside. Add pancetta to the same pan and fry without additional fat over medium heat until crispy, remove from the pan and drain on paper towels. Leave the rendered fat in the pan for further use.

  • Step 3/4

    Add Brussels sprouts to the pan with the pancetta fat, season with salt and a little pepper, and roast until well browned at the edges, approx. 5 min. Then add water to the pan. If desired, add chili flakes, stir, and continue roasting for approx. 5 min. until the water is fully evaporated and the Brussels sprouts are tender, crispy and slightly charred. Remove Brussels sprouts from the pan and set aside.
    • salt
    • pepper
    • 50 ml water
    • ½ tsp chili flakes (optional)

    Add Brussels sprouts to the pan with the pancetta fat, season with salt and a little pepper, and roast until well browned at the edges, approx. 5 min. Then add water to the pan. If desired, add chili flakes, stir, and continue roasting for approx. 5 min. until the water is fully evaporated and the Brussels sprouts are tender, crispy and slightly charred. Remove Brussels sprouts from the pan and set aside.

  • Step 4/4

    Heat the same pan again on medium heat with a little olive oil. Add gnocchi to pan and fry until crisp and golden brown, approx. 3 min. Add garlic, butter and honey, season with salt and generously with black pepper. Continue to cook, stirring, until butter is golden, nutty smelling and foaming. Add balsamic vinegar, stir well, and return to a gentle boil. Fold in Brussels sprouts and some of the lemon zest and heat through again. Serve with grated Parmesan cheese, hazelnuts and crispy pancetta.
    • olive oil (for frying)
    • 500 g gnocchi
    • 30 g butter
    • 1 tbsp honey
    • 3 tbsp balsamic vinegar
    • Parmesan cheese (for serving)
    • salt
    • pepper

    Heat the same pan again on medium heat with a little olive oil. Add gnocchi to pan and fry until crisp and golden brown, approx. 3 min. Add garlic, butter and honey, season with salt and generously with black pepper. Continue to cook, stirring, until butter is golden, nutty smelling and foaming. Add balsamic vinegar, stir well, and return to a gentle boil. Fold in Brussels sprouts and some of the lemon zest and heat through again. Serve with grated Parmesan cheese, hazelnuts and crispy pancetta.

  • Enjoy your meal!

    Crispy pan-fried gnocchi with Brussels sprouts

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