We’ve talked before about how we can roast gnocchi instead of boiling it – you can see the recipe for Roasted Veggies and Gnocchi here.
Did you know you can also cook shelf stable gnocchi in a skillet? You can, and I’m going to show you how. 😉
First, you pour your favorite wine into your favorite wine glass.
10 oz shaved brussels sprouts
500 g shelf stable gnocchi, uncooked
Zest from 1 lemon
4 T butter (in 1 T pats)
Red pepper flakes
3/4 c shredded parmesan cheese
Heat a large skillet over medium-low heat. Drizzle about a tablespoon of olive oil into the pan and add the brussels sprouts. Sprinkle with about a teaspoon of kosher salt and cook for 5-7 minutes, stirring often. Add 1/2 the lemon zest and cook for another 5 minutes or until done. Remove to plate.
Into the same skillet, add another drizzle-1 tablespoon olive oil and add gnocchi in a single layer. Cook for 3-4 minutes without stirring. Continue cooking, stirring often until soft and golden on all sides. Add butter the skillet (separate it through the pan, though, don’t drop it all in one spot. 😉 ) and allow it to cook down until it’s browned and smells a bit nutty.
Add brussels sprouts back to skillet, add salt and pepper to taste. To serve, top with red pepper flakes, lemon zest, and fresh parmesan. Enjoy!