Gnocchi in Lemon Pepper Cream with Brussels Sprouts

OK, being a single guy, I really need to remember when I make certain things, that 1/2 of a recipe usually works just as well. and then I am not forced to eat certain dishes for days and days and days... Did I mention days?
The point I am trying to make is that I made ricotta gnocchi several days ago... I finally finished off the gnocchi this evening... I think this was the 4th dish now in 6 days... This one went particularly well with a nice Moscato d'Asti that I picked up for the BakeSpace Virtual Wine Tasting this month, which happens to be Muscat in all it’s incarnations.

This gets a bit complicated, but at the same time, it’s not… There are 2 parts, the Brussels Sprouts and the Lemon Pepper Cream sauce.

Gnocchi in Lemon Pepper Cream sauce with Brussels Sprouts

1 lb of boiled gnocchi
Pan seared Brussels Sprouts (recipe follows)
Lemon Pepper Cream Sauce (recipe follows)
Toasted Slivered Almonds
1 oz Parmegiano-Reggiano; Grated

Prepare the Brussels Sprouts:
2 TB Olive Olive Oil
3/4 lb Brussels Sprouts; Cut in half
Kosher salt
Freshly ground Green Pepper to taste
3 TB Lemon Juice

Preheat the oven to 375 degrees.
Heat Olive oil in a large oven safe skillet.
Place Brussels Sprouts, cut side down, into the skillet (You may need to work in batches to keep from over crowding the pan)

Sear Brussels sprouts until they begin to brown.. Like this.

Place skillet in the oven for 5 minutes to finish cooking.
Remove skillet from oven and return to medium heat on the stove.
Add Lemon Juice and salt and green pepper and toss until the lemon juice is evaporated.

Remove skillet from flame and set aside.

Lemon Pepper Cream sauce:
3 TB Butter
2 medium shallots; minced
Pinch of Kosher salt
1/4 - 1/2 tsp freshly ground green peppercorns
Zest of 1 lemon
1/2 cup Heavy Cream
1/4 cup Chicken or Vegetable stock
3 TB of Lemon Juice

In a small saucepan melt butter over low flame.

Once foam subsides, add shallots with a pinch of salt and a little green pepper.
Stir until shallots soften.
Add Lemon Zest, Heavy Cream, Chicken Stock.

Simmer sauce, stirring occasionally, for about 10 minutes, until thickened.
Remove from heat, stir in the lemon juice.

During all of this bring a pot of water to a boil and drop the gnocchi.
Once they begin to float, remove them to a bowl with a skimmer.

Assemble the dish:
Begin heating the Brussels sprouts over medium flame in the skillet.
Add cooked gnocchi and toss the skillet a few times.

Add Lemon Pepper Cream sauce and continue tossing until everything is heated through.

Serve with just a small sprinkle of Parmegiano-Reggiano cheese and some toasted slivered almonds. Delicious with Moscato d'Asti.

Mangia!!
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