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Date: October 14, 2025
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33 thoughts on “New York Times Top 50 Recipes | Crispy Gnocchi & Brussels Sprouts (#36)”
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Anything fall/thanksgiving you'd like to see me make? Cheers everyone happy cooking!
Ingredients
• Brussels sprouts, halved
• Zest of 1 lemon
• 3 tbsp (45 ml) extra virgin olive oil, divided (2 for the Brussels sprouts, 1 for the gnocchi) @terradelyssa
• Salt and pepper, to taste
• Red pepper flakes, to taste @flatironpepper
• 1 package (about 450 g) potato gnocchi
• 4 tbsp (55 g) unsalted butter
• 1 tbsp (15 ml) honey
• Grated Parmesan cheese, for serving
This one's pretty hard to mess up, but if you like full written instructions, search 'NYT Gnocchi & Brussels Sprouts' 😀
Where did the lemon zest go? Was that honey? More w the ingredients and less with the chef puns
Your arteries and my arteries thanks you, sir. Even though the gnocchi look like fat grubs to me, the dish looks delicious. Maybe, i can convince myself they look like garlic cloves like another poster had mentioned, I might include the gnocchi when I make this again.
is that honey you put in at the end
+
This is pretty consistently on our rotation! So easy and good. We never use the amount of evoo and butter called for and it’s still great
Ny times recipes always have one obscure ingredient you can only find at an ethnic market…
Lost me at brusselspouts
Plus ☝️
Was the gnocchi just added straight from the package, no boiling first?