Brussel Sprouts And Gnocchi In Rosemary Butter Sauce

• portions: 4 to 6
• temps actif: 20 min
• temps total: 40 min

Ingrédients

3 slices thick-cut bacon, chopped (optional)

1 pound Brussels sprouts, trimmed and quartered, or trimmed and halved if small

Fine pink Himalayan salt and freshly ground black pepper

1 tablespoon extra-virgin olive oil

4 tablespoons (½ stick) salted butter

3 garlic cloves, finely chopped or grated

1 tablespoon chopped fresh rosemary

Pinch of crushed red pepper flakes

1 cup low-sodium vegetable or chicken broth

½ cup dry white wine, such as pinot grigio or Sauvignon Blanc

24 ounces cooked Cauliflower Gnocchi (see below) or store-bought gnocchi of your choice

CAULIFLOWER GNOCCHI:

MAKES ABOUT 24 OZ

Pink Himalayan salt

4 to 5 cups cauliflower florets (about 1 pound)

¾ cup grated Parmesan cheese

¾ to 1 cup all-purpose flour or gluten-free all-purpose flour, plus more as needed

Instructions

CAULIFLOWER GNOCCHI:

1. Bring a large pot of salted water to a boil over high heat. Add the cauliflower florets and cook until tender, about 10 minutes. Drain well. Lay the cauliflower on a clean kitchen towel and squeeze out excess liquid.

2. Transfer the cauliflower to a food processor and process until smooth (or simply mash well with a fork in a bowl). Add the Parmesan and 1 teaspoon of salt and pulse to combine. Transfer the mixture to a medium bowl. Add ¾ cup of the flour and stir to combine. If the the dough seems wet, add more flour, 1 tablespoon at a time, until it forms a ball. The dough should be sticky.

3. Dust a baking sheet with flour. Generously flour a clean work surface and scrape the dough out onto it. Cut the dough into four equal sections. Working with one section at a time, roll the dough into a rope about 1 inch thick and cut the rope into bite-size gnocchi pieces. Transfer the gnocchi to the prepared baking sheet. Repeat with the remaining dough.

4. At this point, you can cook the gnocchi by boiling them until they float to the surface, 2 to 3 minutes. Or you can store them refrigerated in an airtight container for up to 1 day, boiling them just before eating. You can also freeze the gnocchi: arrange them on two parchment-lined baking sheets, freeze for 1 hour, and then transfer them to a plastic zip-top bag or airtight container and freeze for up to 3 months. To cook frozen gnocchi, add 1 to 2 minutes to the boiling time.

PASTA:

1. Cook the bacon (if using). Place the bacon in a large skillet over medium heat and cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 5 minutes. Using a slotted spoon, transfer the bacon to a plate, leaving the fat behind in the pan. (If you're not using the bacon, heat 2 tablespoons of olive oil until it shimmers.)

2. Add the Brussels sprouts to the skillet over medium heat, cut-side down, and season with salt and pepper. Cook, undisturbed, until the sprouts begin crisping on the edges, 3 to 4 minutes. Toss the sprouts, add the olive oil, and cook, stirring occasionally, until crisp all over, 2 to 3 minutes more.

Transfer the Brussels sprouts to the plate with the bacon.

3. To the same skillet over medium heat, add the butter, garlic, rosemary, and red pepper flakes. Cook, stirring occasionally, until the butter is lightly browned and the sauce is fragrant, 4 to 5 minutes. Pour in the broth and wine, scraping up any browned bits from the bottom of the skillet. Increase the heat to high and bring to a boil. Season with salt and pepper. Cook until the sauce has reduced slightly, about 5 minutes. Drop the cooked gnocchi into the sauce and toss gently to combine.

4. Divide the gnocchi and sauce among plates. Add the Brussels sprouts and bacon. Serve.