Pancetta, Brussels Sprouts, and Brown Butter Gnocchi
Wine Recommendation
Stella Rosa Rosso
Ingredients
- ½ (4-oz) pkg diced pancetta
- 1 shallot, sliced
- ½ lb Brussels sprouts, thinly sliced
- 1 tsp dried rosemary
- 1 (16-oz) pkg potato gnocchi
- 1 Tbsp olive oil
- 2 Tbsp butter
- ¼ tsp freshly ground pepper
- ¼ cup freshly grated Parmesan cheese
Instructions
- Cook pancetta in a large skillet over medium-low heat 2 to 3 minutes or until fat is rendered; increase heat, add shallot, and cook 3 minutes or until pancetta is crisp.
- Add Brussels sprouts and rosemary; cook 5 to 7 minutes or until sprouts are tender, stirring occasionally. Remove from skillet; keep warm.
- Cook gnocchi in hot oil in skillet over medium-high heat 5 to 8 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. Sprinkle with cheese.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
490
|
490
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 10 | 10 |
| Protein (g) | 15 | 15 |
| Carb (g) | 60 | 60 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 1090 | 1090 |
| T. Sugs (g) | 4 | 4 |
| A. Sugs (g) | 0 | 0 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
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