Frying gnocchi in a pan makes it delightfully crisp on the outside and chewy on the inside. Sauced in velvety brown butter alongside brussels sprouts and mushrooms, it makes a lovely side to a late-season gathering. It also stands up as a substantial vegetarian main on its own.
Ingredients
- ½ lb brussels sprouts, halved
- ½ lb green cabbage, chopped
- ½ lb cremini mushrooms, brushed clean and chopped
- 2 cloves garlic, minced
- 2 tsp lemon zest (about 1 small lemon)
- ½ tsp crushed red-pepper flakes
- extra-virgin olive oil, as need
- Salt and pepper, as needed
- 14-18 oz potato gnocchi (shelf-stable or refrigerated, brought to room temperature)
- 6 tbsp butter, sliced into 6 pieces
- ½ tsp maple syrup
Preparation
- In a large, heavy skillet, heat 1 tbsp of olive oil over medium-high heat. Add the garlic and cook for about 1 minute, until fragrant.
- Add 1 tbsp more olive oil to the pan, followed by the mushrooms. Season with salt and cook, stirring frequently, until the mushrooms are browned and beginning to crisp, 10-15 minutes. Transfer to a small bowl.
- Add 3 tbsp olive oil to the pan. Season the pan with ½ tsp salt and pepper to taste. Add the brussels sprouts to the pan cut-side down. Cook undisturbed for 2-3 minutes, until the brussels sprouts are well-browned on the underside.
- Add the cabbage to the pan, along with a little more olive oil, and stir to incorporate. Add the red-pepper flakes and lemon zest, and continue to cook, stirring, until the cabbage is tender, 3-5 minutes. Transfer to a medium bowl.
- Add the butter and maple syrup, season with salt and pepper, and cook, stirring, until the butter is smells nutty and begins to darken, 1-2 minutes.
- Add the gnocchi to the pan and cook for 5-6 minutes, stirring gently and occasionally, until the gnocchi has begun to brown.
- Return the brussels sprouts, cabbage, and the mushrooms to the pan and toss with the gnocchi. Cook until warmed through.
