After removing the sprouts, additional olive oil is added to the pan and the gnocchi is cooked until golden brown. The butter and honey are added next along with salt and a healthy amount of freshly grated black pepper. Stir the ingredients until the butter is golden and smells nutty. Add the sprouts back into the pan and carefully incorporate all the ingredients together. To serve garnish with grated Parmesan cheese.
This dish was delicious. Though the Brussels sprouts are bitter, the addition of the honey smoothed out the flavor. A hint of heat from the red pepper and the Parmesan gave the dish a little saltiness and nutty flavor. It was a great one skillet meal. Although it says it serves four, I’m a little ashamed to say that my husband and I ate the whole thing. This would be a wonderful meal for a single person to prepare and freeze a portion for another time.
I’ve had in my baking folder since September 2018, a recipe from Southern Living Magazine for Pumpkin Spice-Chocolate Marble Loaves. I love an old-fashioned marble cake. As I recently bought a large can of solid pumpkin, I decided to give this recipe a try.
Besides the pumpkin you’ll need unsalted butter, sugar, eggs, vanilla, flour, baking powder, salt, sour cream, canned pumpkin, pumpkin pie spice, unsweetened cocoa and instant coffee granules. For this recipe I used instant espresso coffee granules as that is what I had on hand. This recipe is made in three bowls. One bowl is the basic batter, another bowl is the pumpkin spice and the third is chocolate. Also, this cake makes two loaves. I cut all the ingredients in half and made one loaf.
The cake was enjoyable. It was moist with a tight crumb. My husband and I thought it would use more pumpkin flavor. If you’re making the recipe as is, the pumpkin spice batter is made with ½ cup of flour, ½ cup of canned pumpkin and 1 teaspoon of pumpkin pie spice. If I was to make this again, I would add 1/2 cup of canned pumpkin to the pumpkin spice batter and additional teaspoon of pumpkin pie spice. Overall, nice quick bread that’s neither sweet or overly rich.
Crisp Gnocchi With Brussels Sprouts and Brown Butter
The New York Times, October 4, 2020
By Ali Slagle
YIELD: 4 servings
TIME: 20 minutes
1-pound brussels sprouts (or cruciferous vegetables like broccoli, cauliflower or even cabbage)
¼ cup extra-virgin olive oil
Kosher salt and black pepper
½ teaspoon red-pepper flakes
1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
6 tablespoons unsalted butter, sliced into 6 pieces
½ teaspoon honey
Freshly grated Parmesan, for serving
Pumpkin Spice-Chocolate Marble Loaves
By Southern Living Magazine
Active: 25 minutes
Total: 2 hours, 25 minutes
Makes 2 loaves
1 cup unsalted butter, softened
2 1/2 cups granulated sugar
1/2 cup light brown sugar
4 large eggs
2 large egg yolks
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 cup sour cream
Pumpkin Spice Batter
1/2 cup all-purpose flour
1/2 cup canned pumpkin
1 teaspoon pumpkin pie spice
1/2 cup unsweetened cocoa, sifted
1/4 cup sour cream
1 teaspoon instant coffee granules
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.