September 22, 2022
Brussels Sprouts and Gnocchi
Total Time: 40 minutes
“This combination is one of my favorites in the fall and winter months, when all I want is a cozy, hearty dish. Nothing is better than tossing the sprouts with gnocchi. What’s special about this gnocchi is that it’s made with cauliflower instead of potato. It feels a little lighter.”
Yield: Serves 4 to 6
- Bring large pot of salted water to a boil over high heat. Add cauliflower florets and cook until tender, about 10 minutes. Drain well. Lay cauliflower on clean kitchen towel and squeeze out excess liquid.
- Transfer cauliflower to food processor and process until smooth (or simply mash well with fork in bowl). Add Parmesan and 1 tsp of salt; pulse to combine. Transfer mixture to medium bowl. Add 3⁄4 cup of flour and stir to combine. If dough seems wet, add more flour, 1 tbsp at a time, until it forms ball. The dough should be sticky.
- Dust baking sheet with flour. Generously flour clean work surface and scrape dough out onto it. Cut dough into 4 equal sections. Working with one section at a time, roll dough into rope about 1″ thick and cut rope into bite- sized gnocchi pieces. Transfer gnocchi to prepared baking sheet. Repeat with remaining dough.
- At this point, you can cook gnocchi by boiling until they float to surface, 2 to 3 minutes. Or store refrigerated in airtight container for up to 1 day, boiling just before eating. You can also freeze gnocchi: arrange on two parchment- lined baking sheets, freeze for 1 hour and transfer to plastic zip-top bag or airtight container and freeze for up to 3 months. To cook frozen gnocchi, add 1 to 2 minutes to boiling time.
Cook Bacon and Sprouts
- Cook bacon (if using). Place in large skillet over medium heat and cook, stirring occasionally, until crispy and fat has rendered, about 5 minutes. Using slotted spoon, transfer bacon to plate, leaving fat behind in pan. (If you’re not using bacon, heat 2 tbsp of olive oil until it shimmers.)
- Add brussels sprouts to skillet over medium heat, cut-side down, and season with salt and pepper. Cook, undisturbed, until sprouts begin crisping on edges, 3 to 4 minutes. Toss sprouts, add olive oil and cook, stirring occasionally, until crisp all over, 2 to 3 minutes more. Transfer brussels sprouts to plate with bacon.
Make Sauce and Assemble
- To same skillet over medium heat, add butter, garlic, rosemary and red pepper flakes. Cook, stirring occasionally, until butter is lightly browned and sauce is fragrant, 4 to 5 minutes. Pour in broth and wine, scraping up browned bits from bottom of skillet. Increase heat to high and bring to a boil. Season with salt and pepper. Cook until sauce has reduced slightly, about 5 minutes. Drop cooked gnocchi into sauce and toss gently to combine.
- Divide gnocchi and sauce among plates. Add brussels sprouts and bacon, and serve.
Half Baked Harvest: Every Day by Tieghan Gerard