HomeFoodRecipesNew York Times Top 50 Recipes | Crispy Gnocchi & Brussels Sprouts (#36)

New York Times Top 50 Recipes | Crispy Gnocchi & Brussels Sprouts (#36)

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From: Reid Quiggins

Date: October 14, 2025

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33 thoughts on “New York Times Top 50 Recipes | Crispy Gnocchi & Brussels Sprouts (#36)”

@captainahab3694 says:
October 19, 2025 at 2:03 pm
This is not even cooking. Its so basic and meh
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@hmxbox says:
October 19, 2025 at 11:53 pm
Cutting back on a recipe like this is so dumb. What’s the point in life if you choose to avoid one great meal…
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@goisoneditz1370 says:
October 20, 2025 at 5:45 pm
Jesus Christ is GOD and saved you and me from hell on that Cross❤️✝️
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@CarolinaS09-v3w says:
October 20, 2025 at 9:50 pm
Nothing wrong with butter or olive oil. They’re about the healthiest fats out there.
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@chechocccc2209 says:
October 20, 2025 at 10:10 pm
Es lo más asqueroso que he visto en mi vida
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@alejandrogacitua2282 says:
October 20, 2025 at 10:22 pm
jamas te dejara el olor a ajo + coles …
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@tugceyurtseven4558 says:
October 21, 2025 at 2:38 am
At which point did you add lemon zest?
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@TheFryPo says:
October 23, 2025 at 1:14 pm
Wow this heavy carb pasta drowned in butter tastes better than plain veggies? Whaaaaat? Really?
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@sab1910 says:
October 23, 2025 at 8:55 pm
So how much butter and olive oil did you use?
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@ahwhodat says:
October 23, 2025 at 11:03 pm
Needs bacon.
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