Name: Crispy Gnocchi with Shredded Brussels Sprouts and Gorgonzola
Total time: 40 min
Ingredients: 3 tablespoons extra-virgin olive oil , divided; 1 pound vacuum-packed gnocchi; 1 red onion , halved and sliced thin; 1 pound brussels sprouts , trimmed, halved, and sliced thin; ½ teaspoon table salt; 3 ounces Gorgonzola cheese , crumbled (¾ cup), divided; 1 tablespoon white wine vinegar; 2 teaspoon minced fresh sage; 1 tablespoon honey , plus extra for drizzling; 3 tablespoons chopped toasted walnuts

Why This Recipe Works

Making your own gnocchi is certainly something to strive for, as its ethereal texture lends itself to the simplest of preparations. But what could one do with the ubiquitous vacuum-packed bags of gnocchi that are in every grocery store? Our answer: Forget about boiling them and sear them first. In a hot nonstick skillet, with a glug of oil and a handful of minutes, store-bought gnocchi transforms into crispy little hot nuggets with lacy edges and satisfyingly chewy interiors. To complete the meal, we build a dry “sauce” in the pan by softening sweet red onions and sautéing brussels sprouts. Off the heat we add an abundant amount of creamy Gorgonzola to bind everything together and then white wine vinegar to cut its richness. A little sage pairs beautifully with the shaved brussels sprouts and cheese. For a crowning touch, we drizzle the final dish with honey and sprinkle on more cheese and some toasted walnuts. Suddenly grocery store gnocchi feels like something you might be served in a fine restaurant.

Before You Begin

The partially cooked, vacuum-packed gnocchi found in the pasta aisle work best here. Refrigerated gnocchi can also be used; avoid frozen gnocchi. A food processor’s slicing blade can be used to slice the brussels sprouts; do not halve them before processing. This recipe is from our cookbook The Skillet.

Instructions

Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add gnocchi, separating pieces with wooden spoon. Cook, without moving gnocchi, until well browned on first side, 5 to 7 minutes. Stir gnocchi and continue to cook until heated through, about 2 minutes; transfer to bowl.

Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onion and cook until starting to soften, about 3 minutes. Stir in brussels sprouts and salt and spread into even layer. Cook, stirring occasionally, until sprouts are spotty brown and just tender, 5 to 7 minutes.

Off heat, stir in gnocchi, ½ cup Gorgonzola, vinegar, and sage until gorgonzola is melted and coats gnocchi. Season with salt and pepper to taste. Drizzle with honey and sprinkle with walnuts and remaining ¼ cup Gorgonzola. Serve, passing extra honey for drizzling.