27.12.15

Gnocchi with Brussels Sprouts, Pomegranates, Pistachios and Parmesan Cream Sauce


In need of something to cook for New Year's Eve?

I've got you covered with this festive, decadent yet still healthy dish: gnocchi with brussels sprouts, pomegranates, pistachios, and parmesan cream sauce.


Almost a year ago, I saw this instagram photo of this dish from one of our favorite restaurants in Charlotte, Good Food on Montford.  I've been dying to make it ever since, although it's taken me a while to make the attempt.

While the original version has duck and a lot of cream sauce, my version is vegetarian with a higher vegetable to gnocchi ratio. However, I still use real butter, cream, and some high quality parmesan cheese for flavor and richness.


The potato pillows of loveliness and brussels sprouts are coated in a layer of creamy cheese sauce,  with pistachios for crunch and pomegranate seeds for sweetness.  It's an elegant and colorful dish that is also quite easy to make.

Because food photography requires me to be constantly chasing the sunlight, (which this rainy weather has made even more difficult!) I chopped the brussels sprouts and de-seeded the pomegranate the night before, which made this recipe even faster to make.


The ideal time for sunlight in my house is between 11:00am and 1:00pm, so we ate this gnocchi at lunch time after I snapped a few quick photos. I always know a recipe is good if I'm rushing through photos so that I can eat it...

We just returned from a week-long trip with family, so our house is full of unpacked suitcases and miscellaneous gift boxes.  We haven't vacuumed or swept the kitchen floor in weeks.

BUT, for Sunday lunch I had gnocchi with brussels sprouts, pomegranates, pistachios and parmesan cream sauce, so I'm feeling pretty put together. :)


Gnocchi with Brussels Sprouts, Pomegranates, Pistachios and Parmesan Cream Sauce


Ingredients:
1 pound gnocchi
2 tablespoons butter
12 ounces brussel sprouts, halved
3/4 cup freshly shaved parmesan cheese
1/4 cup heavy cream
salt & pepper
pistachios
pomegranate seeds

Directions: 
Cook gnocchi according to package directions, being sure to add salt to the water. Drain and set aside. Add 2 tablespoons butter to a large saucepan over medium-high heat. Once butter is melted, add brussels sprouts.  Add salt and pepper to taste. (I like to turn all the brussels sprouts cut side down to that the cut side browns nicely first) Cook for 2-3 minutes or until slightly browned. Add the gnocchi. Continue cooking on medium high for another 2-3 minutes, or until brussels sports are starting to soften and the gnocchi is lightly browned.

Reduce heat to medium low. Add the parmesan cheese and heavy cream. Stir until cheese is melted. (The cream may seem to "disappear" into the gnocchi. We were ok with this, but feel free to add more cream if you want more sauce!)

Serve plates of the gnocchi and brussels sprouts. Top each plate with a handful of pistachios and pomegranate seeds.


Inspired by Good Food on Montford, via Jen's Instagram.

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