Brown Butter & Chestnut Gnocci

Submitted by CoraIleneV

"Recipe made by Blue Apron. Also includes ingredients and instructions for a side of a pea shoot salad."

 

• Ready In: 50mins
• Ingredients: 10
• Serves: 2

ingredients

• 3⁄4 lb cooked gnocchi
• 3 garlic cloves
• 1 1⁄2 ounces pea shoots
• 1 meyer lemon (may substitute with normal lemon)
• 1 red onion
• 1⁄2 lb Brussels sprout
• 1⁄2 lb radish
• 2 tablespoons butter
• 2 tablespoons mascarpone cheese
• 1⁄4 cup roasted peeled chestnuts (may substitute with pine nuts)

directions

1. Peel and small dice the onion. Cut off and discard the stem ends of the brussel sprouts; quarter the brussel sprouts. Peel and finely shop the garlic. Roughly chop the chestnuts. Use a peeler, remove the yellow rind of the lemon, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Cut off and discard the ends of the radishes; thinly slice the radishes into rounds.
2. In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the onion and season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes., or until softened and fragrant. Add the brussel sprouts and garlic; season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until lightly browned and slightly softened. Transfer to a bowl and season with salt and pepper. Wipe out pan.
3. In the same pan, heat the butter on medium-high until melted. Cook, stirring occasionally and swirling the pan, 2 to 3 minutes or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.).
4. Add gnocchi to the pan and cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly crispy. Add the chestnuts (or pine nuts) and lemon zest; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute or until fragrant.
5. Add the cooked vegetables and 1/4 cup of water to the pan. Cook, stirring occasionally, 1 to 2 minutes, or until thoroughly combined. Turn off the heat. Stir in 3/4 of the mascarpone cheese. Season with salt and pepper to taste.
6. Just before serving, in a large bowl, combine the remaining mascarpone cheese and the juice of all 4 lemon wedges; season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well combined. Season with salt and pepper to taste. Add the pea shoots and radishes; toss to thoroughly coat. Season with salt and pepper to taste. Divide the finished gnocchi between 2 plates. Serve with the salad on the side.