crisp gnocci with brussels sprouts

Ingredients

• 1 pound potato gnocchi
• 1 pound Brussels sprouts, trimmed and halved or quartered
• 2 tablespoons olive oil, divided
• 4 cloves garlic, minced
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.
3. Add the Brussels sprouts and cook, stirring occasionally, for 10-15 minutes, or until they begin to brown and soften.
4. Add the remaining 1 tablespoon of olive oil and the minced garlic to the skillet. Cook for 1 minute more, until fragrant.
5. Pour in the chicken broth and balsamic vinegar. Bring to a simmer.
6. Add the gnocchi to the skillet and cook for 8-10 minutes, or until the gnocchi are cooked through and floating.
7. Season with salt and pepper to taste.
8. Remove from heat and stir in the Parmesan cheese.

Notes

• For extra crisp gnocchi, you can pan-fry them separately before adding them to the skillet.
• To ensure the Brussels sprouts are evenly cooked, you can blanch them in boiling water for 2-3 minutes before sautéing them.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• A splash of lemon juice at the end adds a nice brightness.