Ingredients

Recipe #523

Sometimes the simplest things are our favorites. In this dish, you’ll be relying on the flavors of winter’s produce and some simple techniques to create a hearty, delicious pasta. You’ll crisp up gnocchi (dumpling-like pasta made from potatoes) in browned butter to create a rich base. In the sauce, you’ll combine the earthy freshness of Brussels sprouts with the lightly sweet tang of Meyer lemon to balance the dish and provide a bright, flavorful counterpoint.

Ingredients10 Ounces Fresh Gnocchi

8 Ounces Brussels Sprouts

1 Clove Garlic

1 Meyer Lemon

1 Red Onion

1 Bunch Thyme

Knick Knacks

3 Tablespoons Butter

⅓ Cup Grated Parmesan Cheese

Makes 2 ServingsAbout 500 Calories Per ServingCooking Time: 15 to 25 minutes

Crispy Brown Butter Gnocchiwith Meyer Lemon & Brussels Sprouts

For cooking tips & tablet view, visit blueapron.com/recipes/523

Plate your dish:Finish the gnocchi:

Add the aromatics:Crisp the gnocchi & brown the butter:

Cook the gnocchi:Prepare the ingredients:Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Trim off and discard the root ends of the Brussels sprouts. Pick off the bright green leaves until you reach the lighter cores; place the leaves in a small bowl and discard the cores. Peel and mince the garlic. Using a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter the lemon and remove the seeds. Peel and thinly slice the onion. Pick the thyme leaves off the stems; discard the stems and roughly chop the leaves.

In a large pan, melt the butter on medium-high heat. Once melted, add the drained gnocchi and cook, stirring occasionally, 2 to 4 minutes, or until the gnocchi are crisped and the butter is browned and nuttily fragrant.

To the pan of gnocchi and aromatics, add the Brussels sprout leaves, lemon zest, thyme, the juice of 2 lemon wedges, all but a pinch of the Parmesan cheese (save the rest for garnish) and ¼ cup of pasta cooking water. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. (If the sauce seems dry, slowly add the remaining pasta cooking water until you achieve your desired consistency.) Remove from heat; season with salt and pepper to taste.

Add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or until the gnocchi float to the top of the pot. Reserve ½ cup of the pasta cooking water. Drain the gnocchi thoroughly and set aside.

Reduce the heat to medium and add the garlic and onion to the pan of crisped gnocchi and browned butter; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the onion has softened.

Divide the finished gnocchi between 2 plates. Garnish with the remaining Parmesan cheese and lemon wedges. Enjoy!

Instructions

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For cooking tips & tablet view, visit blueapron.com/recipes/523