These crowd-pleasing plump, pillowy Italian dumplings topped with crispy brussels sprouts and salty pancetta are deceptively easy and come together quicker than you might think.
Homemade Gnocchi :
1. Pre-heat oven to 400°F.
2. Pierce 3 large potatoes with a fork and bake until tender, 45-60 minutes. Cool briefly.
3. Cut potatoes in half and scoop flesh into a potato ricer. Working on a wooden surface, create a well inside the riced potatoes.
4. With a fork, lightly beat egg inside the well. Sprinkle flour, salt, pepper, and cheese and, using a bench scraper (or hands), fold everything together to create a dough.
5. Remove dough and lightly four the work surface. Divide dough into six 18-inch long (1-inch thick) ropes. Cut each rope into 3/4-inch bite-sized pieces. Sprinkle with flour as needed to prevent sticking.
6. Using a fork or gnocchi shaper, roll into desired shape and transfer to a floured baking sheet. (Freeze briefly for best results.)
7. Bring a large pot of generously salted water to boil over high heat. Boil in batches, careful not to overcrowd. Gnocchi is ready when it begins to float, roughly 30-60 seconds.
8. Drain well and serve with favorite sauce.
Crispy Brussels with Pancetta:
1. Bring a large pot of generously salted water to boil over high heat.
2. Meanwhile, in a large skillet over medium-high heat, swirl butter until it begins to brown slightly.
3. Add diced pancetta and cook until it begins to crisp.
4. Add sage leaves, crushed red pepper, and balsamic vinegar (or honey). Cook for 1-2 minutes until sage leaves begin to crisp.
5. Add brussels sprouts, cut side down, and season to taste with sea salt and fresh cracked pepper.
6. Cook undisturbed until brussels are browned and pancetta has crisped, about 8-10 minutes. Add lemon juice and zest and remove from heat briefly.
7. Meanwhile, boil gnocchi for about 30 seconds, or until it begins to float. Using a slotted spoon, transfer gnocchi to the brussels skillet and toss to combine. Adjust seasonings to taste.
8. Garnish with Parmesan or Pecorino Romano cheese to serve.
If you are pressed for time, store-bought gnocchi works just as well here. The brussels come together in about the time it takes to boil the pasta water.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (420g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 367 (38%)|
|Amt Per Serving||% DV|
|Total Fat 40.8g||54 %|
|Saturated Fat 20g||100 %|
|Monounsaturated Fat 13.5g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 177.2mg||55 %|
|Sodium 2280.2mg||79 %|
|Potassium 1258.9mg||33 %|
|Total Carbohydrate 99.1g||29 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 91.3g|
|Protein 50.9g||73 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 962
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