Gnocchi & Brussels Sprouts Recipe
Make this dish vegan by using olive oil instead ghee (clarified butter), a cheese alternative, and skip the honey.
1 SugarRoti Potato Cauliflower Nu Spice Package
2 tablespoons olive oil or ghee (clarified butter)
1 lb brussels sprouts, trimmed and quartered
2 teaspoons lemon zest, thick strips
1 18oz package potato gnocchi (either fresh or shelf-stable packaged gnocchi work great)
6 tablespoons butter
½ teaspoon honey
grated parmesan cheese, to taste
Heat 2 tablespoons of oil in a large skillet over medium/low heat. Add SugarRoti Potato Cauliflower Nu Spice package and sauté until spices are sizzling and fragrant (1-2 min).
Add brussels sprouts in a single layer and scatter lemon zest on top. Cook, without stirring, until brussels sprouts are tender and lightly browned. Transfer to a medium bowl and set aside (5-7 min).
In the same skillet over medium/low heat add remaining 1 tablespoon oil and gnocchi. Cook covered, until gnocchi is golden brown on one side (2-4 min).
Mix in butter and honey to coat and cook until butter is golden brown and foaming (1-2 min).
Remove chili pepper and carefully mix in brussels sprouts. Garnish with parmesan before serving.