How to prepare gnocchi with Brussels sprouts

Some pandemic days are harder than others. This week is heavy. I blame January and cold, grey skies and a longing for airplanes and highways and the open road that I can’t seem to shake. I even miss busses and subways and airport dining. I miss the going as much as I miss the arriving.

But we’ll make do with what we have again. Make something delicious for dinner. Maybe open a bottle of wine. We are amongst the lucky with our health and our jobs still intact and good company we still get along with at the dinner table. We will survive. Even January 2021.

I’m thinking of making a light and easy pasta tonight, a regular old Tuesday living in lockdown in a pandemic sort of pasta. Maybe one of these:

Or maybe gnocchi with Brussels sprouts? I made the pasta pictured above the other week but I used fresh gnocchi from the store rather than boiling a bunch of potatoes. Of course gnocchi is also fun to make. I’ll share a recipe one of these days but it’s Tuesday and the work day was long and there’s a global pandemic and some packaged gnocchi in my fridge. I’m going to make it easy on myself.

What are you having for dinner?

Gnocchi with Brussels sprouts

Serves 2

  1. Boil a large pot of water and add a handful of coarse salt.
  2. Cook the Brussels sprouts in the boiling water until tender.
  3. Remove the Brussels sprouts and run under cold water and then cut each Brussels sprout in half. Save the water to cook the pasta.
  4. Cook the Brussels sprouts, and the red pepper flakes if using, in a couple of tablespoons of olive oil in a skillet over medium-high heat until golden and crispy. Season with salt or colatura di alici (an Italian anchovy sauce). Add some parmesan cheese when they are almost done and toss.
  5. Meanwhile, cook the gnocchi.
  6. Drain the gnocchi and add it to the skillet with the Brussels sprouts.
  7. Cook over medium-high heat for about 30 seconds while tossing.
  8. Plate and top with more cheese and serve.

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