ChezCindy: Crisp Gnocchi with Brown Butter Brussels Sprouts

 

As a main course or a side dish, this recipe for crisp gnocchi is a new favorite.  The recipe uses store-bought gnocchi that are found on the shelf near the boxes of dried pasta.  They are not boiled as usual, but are used straight from the package, seared in butter and olive oil for a crisp outside with a soft and chewy inside.  I use brussels sprouts, but broccoli or cauliflower would also be delicious.  Be sure to garnish with the golden raisins as a sweet balance to the bitter cruciferous vegetable.  

Crisp Gnocchi with Brown Butter Brussels Sprouts

1-pound brussels sprouts

4 tablespoons olive oil, divided

1 teaspoon kosher salt, divided

1 16-ounce package potato gnocchi, shelf-stable or frozen

6 tablespoons unsalted butter, cut into 6 pieces

1/3 cup golden raisins

1/2 cup fresh grated Parmesan cheese (not pre-grated), divided  

Trim and halve the brussels sprouts.  In a 12-inch non-stick skillet, add 3 tablespoons olive oil, heating over medium-high heat.  Carefully place the halved sprouts cut side down to the pan sprinkling with 1/2 teaspoon salt.  Cook undisturbed for 8-12 minutes.  The cut side of each sprout should be deeply brown.  Use tongs to slide the cut sprouts to reposition them for even browning.  The sprouts should be crisp on the bottom and mostly tender.  Transfer to a large plate.  

Using the same skillet, add the remaining tablespoon olive oil, maintaining the heat at medium-high, add in the gnocchi and remaining 1/2 teaspoon salt.  Spread the gnocchi into an even layer, cooking undisturbed for 8-10 minutes.  Towards the end of the cooking time, gently swirl the pan 2-3 times to reposition the gnocchi for even browning.  Add in the butter and the golden raisins, cooking for 2-3 minutes until the butter begins to foam and is beginning to brown.  Add in the brussels sprouts warming through for 1-2 minutes.  Off the heat, scatter 1/4 cup of grated Parmesan over the gnocchi and brussels sprouts.  Serve with additional remaining Parmesan.  

ChezCindy: Grilled Steak with Herbed Olive Oil Sauce

 

One might think the grilled steak is the feature of this delicious meal.  But the star of this dish is the herbed olive oil.  Grilled steak almost always needs an accompaniment.  Do you ever eat a steak without a sauce, be it a simple compound butter, red wine reduction, or even A-1 or Heinz 57?  Steak is great on its own.  But adding a sauce elevates it to the next level.  

This dish takes on an olive oil sauce with ingredients common to most pantries.  Toast some thick slices of bread and a side of sliced tomatoes for a steakhouse worthy dinner for a fraction of the cost.   

Grilled Steak with Herbed Olive Oil Sauce

2 cloves garlic, finely minced

1 tablespoon fresh oregano, finely chopped, or 1 teaspoon dried

1 tablespoon fresh thyme, finely chopped, or 1 teaspoon dried

1/4 teaspoon hot pepper flakes

3/4 cup olive oil

1 teaspoon kosher salt

zest and juice and from 1 large lemon

1-pound boneless strip or ribeye steak, about 1” thick  

In a medium bowl, combine the garlic, oregano, thyme, and hot pepper flakes.  Whisk in the olive oil and salt.  Add the lemon juice and zest, whisking to combine.  Pour off 1/2 cup of the marinade into a separate bowl to use as a sauce.  The remaining sauce will be used as a marinade for the steak.  

To prep your steak, remove the steak from the refrigerator and place it onto a plate.  Pour the remaining sauce over the steak, using tongs to flip over the steak to coat it well with the sauce.  Set the steak aside to marinate for up to 1 hour, turning it over a few times to keep all sides covered with the sauce.  

To grill your steak, prep your grill for direct cooking over medium-high heat.  If using a grill pan, be sure it is very hot before placing the steak in it.  Grill the steak for about 6-7 minutes on side one, turning over to cook side two for another 3-4 minutes for medium-rare.  The cooking time is longer on side one to assure good grill marks.  To cook to medium, add an additional 1-2 minutes on each side.  

Transfer to a cutting board and let rest for about 10 minutes.  Baste the steak with additional sauce.  Thinly slice against the grain.  Serve with grilled bread and the reserved sauce on the side.