@everyday_tina:

Christina Moceanu Chapman

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Saturday 01 March 2025 14:39:27 GMT

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Here’s the recipe for my viral re-make of Half Baked Harvest’s Gnocchi and Brussel Sprouts with Rosemary Butter Ingredients: 3 slices turkey or regular 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 2 tbsp 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 or store-bought gnocchi of your choice Grated parm for topping (optional) Recipe: 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 with grated parmesan on top. Enjoy! #gnocchi #dinnerrecipe #brusselsprouts

Here’s the recipe for my viral re-make of Half Baked Harvest’s Gnocchi and Brussel Sprouts with Rosemary Butter Ingredients: 3 slices turkey or regular 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 2 tbsp 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 or store-bought gnocchi of your choice Grated parm for topping (optional) Recipe: 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 with grated parmesan on top. Enjoy! #gnocchi #dinnerrecipe #brusselsprouts

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