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Potato Gnocchi with Roasted Brussels Sprouts

Soft pillowy gnocchi with crispy pancetta and charred brussels sprouts tossed in a lemony herb butter sauce.

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Cuisine: American
Prep Method: Boiled

Dish

Main Dish

Prep Time

20 Mins

Cook Time

40 Mins

Serving

Serves 8

Description

Soft pillowy gnocchi with crispy pancetta and charred brussels sprouts tossed in a lemony herb butter sauce.

Ingredients

  • 2.2 lbs (1000g) Potato Gnocchi, dried
  • 1/2 c (72 g) Pancetta, diced
  • 2 c (176 g) Brussels Sprouts, halved
  • 2 tbsp (30 ml) Olive Oil
  • 1/4 c (60 ml) Lemon Juice
  • 1 tsp (2 g) Lemon Zest
  • 1 tbsp (2 g) Rosemary, minced
  • 1 tbsp (8 g) Garlic, minced
  • 1/2 c (118 ml) Chicken Stock
  • 2 tbsp (28 g) Butter
  • 1 tsp (6 g) Salt
  • 1/2 tsp (3 g) Black Pepper, ground

Preparation

  1. Preheat the oven to 400°F (204°C).
  2. Rinse and halve brussels sprouts. Place in a bowl, drizzle with oil, and add salt and black pepper. Toss to fully coat.
  3. Evenly spread brussels sprouts on an oiled, parchment paper-lined baking tray and place in oven. Roast for 30 minutes or until slightly charred.
  4. Remove brussels sprouts from the oven and let cool slightly.
  5. Bring a large pot of water to a boil over high heat. Add salt and gnocchi; boil for 2-3 minutes or until gnocchi floats to the top.
  6. Using a slotted or strainer spoon, scoop out gnocchi and place in an ice bath for about 30 seconds to stop the cooking process. Set aside on an oiled baking tray, and repeat until all gnocchi is cooked.
  7. In a large skillet or frying pan, add a little bit of oil and crisp up diced pancetta.
  8. Add minced garlic and rosemary and sauté for 1 minute.
  9. Then add lemon juice, lemon zest, and chicken stock.
  10. With a wooden spoon, stir to release browned bits on the bottom of the pan, and slightly reduce liquids.
  11. Add in butter and stir.
  12. Add in gnocchi and brussels sprouts and toss until fully coated.
  13. Serve immediately and enjoy.

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Nutrition Facts Per Serving

Calories

360

Fat

23g

Sodium

1080mg

Cholesterol

45mg

Vitamin C

33.01mg

Carbohydrates

33g

Fiber

3g

Protein

7g

Potassium

367mg

Sugar

3g

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