A sophisticated week night dinner that is so comforting and delicious you’ll need a nap after you eat it! Gnochhi and shaved brussel sprouts smothered in a creamy and luxurious gorgonzola sauce topped with crispy shallots; what more could you ask for?!
Crispy Shallots
1 Large Shallot- thinly sliced
1/2 C Light Olive Oil
In a small sauce pan heat olive oil on medium low heat
Once oil is hot, carefully add shallots
Fry for 5 minutes, stirring often to separate shallot rings
Remove shallots once golden brown with a slotted spoon and add to a paper towel lined plate to soak up excess oil
Lightly salt and set aside
Gnocchi and Brussel Sprouts
1 package premade Gnocchi- I used Gluten Free
3 T Olive Oil
4 C Shaved Brussel Sprouts
3 Garlic Cloves, minced
1 Pint Heavy Cream
4oz Gorgonzola ( use block not precrumbled)
Bring a large pot of salted water to a boil
Heat olive oil in large sauté pan on medium heat
Add brussel sprouts and sauté for 5 minutes stirring often
Add gnocchi to boiling water and cook until they float to the top
Add minced garlic and cook for additional 2 minutes
Add in heavy cream and cheese
Cook and stir until completely melted
Carefully add gnocchi to pan and stir to combine
Salt and pepper to taste
Top with crispy shallots
Serve immediately and enjoy!
Cooking with Love ❤️ 