SIMPLE & DELICIOUS SUMMER DINNER! VEGAN FRIENDLY AND GLUTEN FREE (USING GLUTEN FREE GNOCCHI)
THIS DISH COMES TOGETHER QUICKLY IN A CAST IRON SKILLET. CRISPY YET FORK TENDER WITHOUT STEAMING OR BOILING THE MIX.
BRUSSELS & GNOCCHI
LIGHT AND CRISPY BRUSSEL SPROUTS WITH GLUTEN FREE GNOCCHI!
- Prep Time: 10
- Cook Time: 25
- Total Time: 35
- Yield: 4
- Category: Dinner
- Method: CAST IRON
- Cuisine: VEGAN GF
Ingredients
1 LB HALVED BRUSSEL SPROUTS
12 OUNCES GNOCCHI – GLUTEN FREE OR REGULAR
1/2 LEMON JUICE & PEEL
RED PEPPER FLAKES
1 SHALLOT
OLIVE OIL
BALSAMIC VINEGAR (OR 1.5 TSP HONEY )
SALT &PEPPER TO TASTE
PARMESAN CHEESE (OPTIONAL FOR SERVING)
Instructions
IN A HOT SKILLET, DRIZZLE OLIVE OIL TO LIGHTLY COAT THE BOTTOM OF THE PAN WITH SALT AND PEPPER
ADD 1 LB OF HALVED BRUSSEL SPROUTS (CUT SIDE DOWN), SHALLOT, RED PEPPER FLAKES, THE JUICE OF HALF A LEMON AND LEMON PEELS . ALLOW TO CRISP UNTOUCHED FOR 5 MINUTES
GENTLY STIR THE MIXTURE FOR AN ADDITIONAL 4-8 MINUTES UNTIL BRUSSELS ARE FORK TENDER, THEN REMOVE FROM SKILLET.
ADD GNOCCHI ( WITH A DRIZZLE OF OIL OR PAT OF BUTTER, IF NEEDED) TO THE PAN IN A SINGLE LAYER AND ALLOW TO CRISP UNTOUCHED FOR 5 MINUTES.
GENTLY STIR GNOCCHI WITH A SPLASH OF BALSAMIC VINEGAR OR 1.5 TSP HONEY AND CONTINUE TO COOK FOR AN ADDITIONAL 4-8 MINUTES.
RETURN BRUSSELS TO PAN WITH GNOCCHI TO WARM AND SERVE.
SPRINKLE WITH PARMESAN CHEESE (OPTIONAL)
