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   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Crisp Gnocchi w/Brussels Sprouts & Brown Butter   
    Categories: Pasta, Vegetables, Citrus, Cheese, Chilies   
         Yield: 4 Servings   
       
         1 lb Brussels sprouts   
         1    Lemon   
       1/4 c  Extra-virgin olive oil   
              Salt & black pepper   
       1/2 ts Red-pepper flakes   
        18 oz Pkg shelf-stable or   
              - refrigerated potato   
              - gnocchi   
         6 tb Unsalted butter; in 6   
              - pieces   
       1/2 ts Honey   
              Fresh grated Parmesan; for   
              - serving   
       
     Trim and halve the brussels sprouts. Using a vegetable   
     peeler, peel thick strips of lemon zest, then coarsely   
     chop. (You should have about 2 teaspoons chopped zest.)   
        
     In a large (preferably 12-inch) skillet, heat 3   
     tablespoons olive oil over medium-high. Add the brussels   
     sprouts, season with 1/2 teaspoon salt and a few grinds   
     of pepper, then arrange the brussels sprouts in an even   
     layer, cut-side down. Scatter the lemon zest over the   
     top and cook, undisturbed, until the brussels sprouts   
     are well browned underneath, 3 to 5 minutes. Add the   
     red-pepper flakes, stir and cook until the brussels   
     sprouts are crisp-tender, 2 to 3 minutes. Transfer to a   
     medium bowl.   
        
     In the same skillet, heat the remaining 1 tablespoon   
     olive oil over medium-high. Break up any gnocchi that   
     are stuck together, add them to the pan and cook,   
     covered and undisturbed, until golden brown on one side,   
     2 to 4 minutes. Add the butter and honey, season with   
     salt and a generous amount of black pepper, and cook,   
     stirring, until the butter is golden, nutty smelling and   
     foaming, 1 to 2 minutes. Stir in the brussels sprouts   
     until warmed through. Serve with grated Parmesan.   
        
     By Ali Slagle   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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