Crisp Gnocchi with Brussels Sprouts and Brown Butter

Chef notes

For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed Brussels sprouts with lemon zest, red pepper flakes and brown butter. The key to this recipe is in how you cook the store-bought gnocchi. No need to boil — just sear them until crisp and golden outside but still chewy inside. The resulting texture is reminiscent of fried dough.

Technique tip: Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a bit better.

Swap option: Swap the Brussels sprouts for other cruciferous vegetables, such as broccoli, cauliflower or even cabbage.