Looking for some comfort food inspiration?
James Beard Award-winning Chef Jonathan Waxman (you might also know him from his two seasons on “Top Chef Masters”) was in town this week visiting his Ponce City Market restaurant Brezza Cucina, and showed us how to whip up gnocchi with Brussels sprouts. Check out the video below, and if you’re not inclined to cook yourself, you can also find the dish on the restaurant’s menu this fall.
Gnocchi with Brussels Sprouts and Pesto
2 Russet potatoes
2 Branches rosemary
4 Tb flour, plus 2 Tb
1 Egg yolk
1 Tb olive oil
- Cook potatoes in salted, simmering water with the rosemary for 45 minutes.
- Remove potatoes from water and let cool.
- In a food processor, add the potatoes, flour, egg, and olive oil. Pulse until the dough just comes together.
- Lightly flour a counter, use your fingertips to roll out dough until you have a 1 inch diameter tube. Use a knife and cut out 1.5 inch long gnocchi. Freeze them until ready to use.
1 Pint Brussels Spouts (remove stem and slice thinly)
4 Cloves garlic peeled, devein and smashed
- In a small sauté pan, add 1Tb olive oil. Heat to medium, cook brussels sprouts for three minutes, add salt and pepper. Turn off heat and add half the garlic. Stir and cool.
2 Tb pine nuts or walnuts
1/2 Cup mixed herbs (parsley, basil, oregano)
3 Tb grated Parmesan
3 Tb olive oil plus 2 TB olive oil
2 Tb butter
- In a small food processor, add the remaining garlic, nuts, herbs, half the cheese and 2 Tb olive oil. Season and pulse. Keep cold until you use it.
Cooking the Gnocchi:
- In a medium sauté pan, add 1 Tb olive oil and 1 Tb butter. Heat to medium. When golden in color add 15 frozen gnocchi. Cook until golden brown. Add the cooked Brussels Sprouts and 2 Tb pesto. Continue to cook.
- Add 2 Tb water, 1Tb butter and the remaining Parmesan. Season and stir well.
- Serve hot.