Pancetta, Brussels Sprouts, and Brown Butter Gnocchi
Ingredients
- 1 (4-oz) pkg diced pancetta (see Note)
- 2 shallots, sliced
- 1 lb Brussels sprouts, thinly sliced
- 2 Tbsp chopped fresh rosemary
- 2 (12-oz) pkg refrigerated potato gnocchi
- 2 Tbsp olive oil
- ¼ cup butter
- ½ tsp freshly ground pepper
- ¾ cup freshly grated Parmesan cheese
Instructions
- Cook pancetta in a large deep skillet over medium-low heat 2 to 3 minutes or until fat is rendered; increase heat, add shallots, and cook 3 minutes or until browned and crisp.
- Add Brussels sprouts and rosemary; cook 5 to 7 minutes or until sprouts are tender, stirring occasionally. Remove from skillet; keep warm.
- Wipe skillet clean. Cook gnocchi in hot oil in skillet over medium-high, spreading in a single layer, 10 minutes or until toasted, stirring occasionally.
- Add butter and pepper. Cook, stirring, 2 minutes or until butter is golden and smells nutty. Stir in Brussels sprouts mixture. Serve with cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
450
|
450
|
| Fat (g) | 22 | 22 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 16 | 16 |
| Carb (g) | 48 | 48 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 1026 | 1026 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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- Matching Grocery List
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