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About the Dish

  • Gnocchi

    Gnocchi

  • Oyster Mushrooms

    Oyster Mushrooms

  • Brussels Sprouts

    Brussels Sprouts

  • Shallot

    Shallot

  • Thyme

    Thyme

  • Lemon

    Lemon

  • Butter

    Butter

  • Parmesan Cheese

    Parmesan Cheese

METHOD

1
Place a medium saucepan over high heat; add 4 cups water and 2 teaspoons kosher salt. This is your gnocchi cooking water. Add gnocchi to the boiling water, stirring gently to prevent gnocchi from sticking to the pot or to one another. Cook gnocchi 5-6 minutes, or until tender but still a little chewy. Drain in a colander.
2
Prepare your mise en place: Thinly slice mushrooms. Trim outer leaves and stems from Brussels sprouts; cut in half lengthwise and thinly slice crosswise. Peel, halve and thinly slice shallot. Peel and mince garlic. Pick thyme leaves. Zest and juice lemon.
3
While gnocchi cooks, place a large sauté pan over medium-high heat, and add oil. When it begins to shimmer, add mushrooms. Cook 2-3 minutes, stirring once or twice. Add Brussels sprouts. Cook 3-4 minutes, stirring continuously.
4
Reduce heat to medium, and stir in shallot, garlic and thyme. Cook 1 minute, stirring gently. Add lemon zest and a pinch each of kosher salt and pepper.
5
Add drained gnocchi to sauté pan. Increase heat to high; add lemon juice and butter and stir gently until butter melts and lightly glazes gnocchi and mushrooms. Taste and adjust seasoning as desired with salt and pepper.
6
Divide between 2 plates, and top with Parmesan. Enjoy!