Crispy Gnocchi with Brussels Sprouts

This gnocchi is the perfect recipe if you're having people over because it looks impressive but is so so easy to make! It's inspired by a great NY Times recipe but adapted to be vegan!

Serves: 4

Prep Time: 10 minutes

Cook Time: 10 min

Ingredients

1 pound brussels sprouts

1 lemon

¼ cup extra-virgin olive oil

1 teaspoon red-pepper flakes

1 shallot, thinly sliced

1 (18-ounce) pack of potato gnocchi

4 tablespoons vegan butter

Sea salt

Black pepper

Optional

Vegan Parmesan cheese or nutritional yeast, for serving

Instructions

Prepare

Trim and halve the brussels sprouts. Using a grater, zest the lemon.

Cook the brussels sprouts

In a large skillet, heat 3 tablespoons of olive oil over medium-high heat. Add the brussels sprouts, season with ½ teaspoon salt and a few grinds of pepper. Then, arrange the brussels sprouts in an even layer, cut side down. Cook for 3 to 5 minutes or until they are well browned. Add the shallot, lemon zest and red-pepper flakes, stir and cook until the brussels sprouts are crisp-tender, 2 to 3 minutes. Transfer to a bowl and set aside.

Cook the Gnocchi

In the same skillet, heat the remaining 1 tablespoons olive oil over medium-high heat. Add the gnocchi to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. Add the butter, season with salt and pepper. Continue cooking and stirring until the butter is golden and starts to bubble. Stir in the brussels sprouts and cook until warmed through. Enjoy!