This recipe is very simple and a great date night meal because it looks beautiful but doesn’t require a lot of time.

Bring a large pot of water to a boil and season with salt. While heating the water, cook 4 T. butter in a small saucepan over low heat, swishing the pan every once in a while as the butter heats until it turns light hazelnut in color. Do not burn. It browns fast. Set aside.

Once water is boiling, add about 2 C. halved Brussels sprouts and let cook 1-2 minutes to blanch. Remove while still firm but not hard. Place in pan with brown butter and and add about 3 T. shelled pistachio nuts. Heat lightly and toss to coat and then turn off heat. Meanwhile in the same pot of boiling water, add about 2 C. fresh store-bought gnocchi. Let cook about 3 minutes and remove with slotted spot and place in the pan with brown butter. Toss lightly to coat. Add about 1/4 C. of pasta water and season with salt and pepper. If needed, add more water and discard any remaining.  Top with grated Parmesan cheese and chopped parsley (optional) and enjoy.

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