This gnocchi recipe with Brussels sprouts, pistachios and brown butter is very simple and a great date night meal because it looks beautiful but doesn’t require a lot of time.
To start the recipe, 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). Enjoy this gnocchi recipe with Brussels sprouts, pistachios, and brown butter.
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