Ingredients
1 pound Brussels sprouts - washed and halved lengthwise
1/2 pound Gnocchi - shelf-stable or refrigerated or homemade
1/2 pound Mushrooms - sliced
1/3 cup Shallot - roughly chopped
1/3 cup Pine nuts
4 ounces Pancetta - diced
1 tablespoon Thyme leaves - fresh, chopped
3 tablespoons Olive Oil - extra virgin, divided
4 tablespoons Butter
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 cup Parmesan cheese - grated
Preparation
Heat a large (12") skillet over medium-high heat. Add pancetta and render all the fat from it until the diced pieces are fat-free and getting crunchy. Using a slotted spoon, remove pancetta to a paper towel.
Add 2 tablespoons of olive oil to the skillet and add all the Brussels sprouts, turning them so the flat side is down. Sprinkle with salt and pepper. Cook about 4 minutes - until flat sides are well-browned.
In a separate, non-stick skillet on medium heat, add 2 tablespoons of butter and the pine nuts. Stir the nuts frequently keeping a close eye on them. When they’re lightly browned, pour the nuts and butter into a small bowl for later use.
Add 2 tablespoons of butter to the skillet along with 1 tablespoon of oil. Bring to medium-high heat and sweat the shallots for 3 minutes or so.
Add mushrooms to the shallots and cook for about 5-8 minutes until they are browned and still firm. Remove from heat.
After you’ve removed the Brussels sprouts from the large skillet, add 2 tablespoons of olive oil and all the gnocchi in a single layer. Cover do not disturb the gnocchi. Monitor heat so they don’t burn. Cook for 4 minutes.
When gnocchi are done, lower heat to medium and stir in Brussels sprouts, mushrooms, pine nuts, and thyme. Stir thoroughly to combine and heat evenly for about 3 minutes.
Put the mixture in a wide pasta bowl, sprinkle liberally with Parmesan cheese, and serve!
