|2 servings||calories per servings 357||protein serving 16 g||carbs per serving 42 g||total fat per serving 15 g|
Brussels sprouts and mushrooms play the starring role in this dish, with gnocchi as a starchy supporting element. The lemon brightens the flavors and brings them all together.
|Nutrition Facts||/ Per Serving|
|Total Fat||15 g|
|Saturated Fat||7 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||2 g|
|Monounsaturated Fat||6 g|
|Total Carbohydrates||42 g|
|Dietary Fiber||6 g|
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.
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.
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.
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.
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.
Divide between 2 plates, and top with Parmesan. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...