Subj : Fall Dinners - 03
To   : All
From : Dave Drum
Date : Wed Nov 16 2022 13:25:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Crisp Gnocchi w/Brussels Sprouts & Brown Butter
 Categories: Pasta, Vegetables, Citrus, Cheese, Chilies
      Yield: 4 servings
 
      1 lb Brussels sprouts
      1    Lemon
    1/4 c  Extra-virgin olive oil
           Salt & black pepper
    1/2 ts Red-pepper flakes
     18 oz Pkg shelf-stable or
           - refrigerated potato
           - gnocchi
      6 tb Unsalted butter; in 6
           - pieces
    1/2 ts Honey
           Fresh grated Parmesan; for
           - serving
 
  Trim and halve the brussels sprouts. Using a vegetable
  peeler, peel thick strips of lemon zest, then coarsely
  chop. (You should have about 2 teaspoons chopped zest.)
  
  In a large (preferably 12-inch) skillet, heat 3
  tablespoons olive oil over medium-high. Add the brussels
  sprouts, season with 1/2 teaspoon salt and a few grinds
  of pepper, then arrange the brussels sprouts in an even
  layer, cut-side down. Scatter the lemon zest over the
  top and cook, undisturbed, until the brussels sprouts
  are well browned underneath, 3 to 5 minutes. Add the
  red-pepper flakes, stir and cook until the brussels
  sprouts are crisp-tender, 2 to 3 minutes. Transfer to a
  medium bowl.
  
  In the same skillet, heat the remaining 1 tablespoon
  olive oil over medium-high. Break up any gnocchi that
  are stuck together, add them to the pan and cook,
  covered and undisturbed, until golden brown on one side,
  2 to 4 minutes. Add the butter and honey, season with
  salt and a generous amount of black pepper, and cook,
  stirring, until the butter is golden, nutty smelling and
  foaming, 1 to 2 minutes. Stir in the brussels sprouts
  until warmed through. Serve with grated Parmesan.
  
  By Ali Slagle
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... For Shepherd's Pi  you need 3.1416 pounds of ground sheep
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