NYT Cooking’s Crisp Gnocchi with Brussels Sprouts and Brown Butter

I recently discovered this 20-minute recipe via Kitchn and knew instantly that I would have to try it. I had some gnocchi on hand and no plans on how I was going to prepare it. This dish calls for simple ingredients that were a cinch to whip up — and, yes, it really is ready in 20 minutes. The end result was one of the best dinners I’ve made in a long time. I made some small tweaks to the original NYT recipe and have added notes about what I’ll do differently next time I make this dish. Give it a try, and let me know what you think!

Ingredients

  • 12 oz. to 1 lb. of brussels sprouts
  • 1 18-oz. package of shelf-stable potato gnocchi
  • 1 lemon
  • 1/2 tsp red pepper flakes
  • 3-6 tbsp butter, sliced into 1 tbsp slices
  • 1/2 tsp honey
  • olive oil
  • salt and pepper
  • freshly grated Parmesan

Method

  • Trim and halve the brussels sprouts. Finely grate the lemon zest until you have approximately 2 tsp of zest.
  • In a large skillet (12-inch or larger), heat some olive oil on medium-high heat. The amount you use will vary by what type of pan you use — a non-stick pan will require less oil than a stainless steel pan.
  • Once the oil is hot, add the brussels sprouts. Arrange them so that that they are cut-side down. Add 1/2 tsp of salt and some black pepper. Scatter the lemon zest over the top. Now, let the brussels sprouts cook, undisturbed, until they are well browned underneath, about 3-5 minutes.
  • Add the red pepper flakes, stir, and cook for another 2-3 minutes, until the brussels sprouts are crisp-tender. Transfer to a bowl.
  • In the same skillet, heat some more olive oil over medium-high heat. Break apart any gnocchi that are stuck together. Add them to the pan and cook, covered and undisturbed, for 2-4 minutes, until they are golden brown on one side.
  • Add the butter and honey, season with salt and a generous amount of black pepper. Cook, stirring, until the butter is golden, nutty smelling, and foaming, approximately 1-2 minutes. The original recipe calls for 6 tbsp of butter, and that’s the amount I used. It tasted great and was not too oily, but I honestly don’t think that much butter is needed. Next time, I plan to use 3-4 tbsp instead. The amount you use comes down to personal preference.
  • Stir in the brussels sprouts until everything is warmed through.
  • Top with Parmesan cheese and enjoy!

Original recipe by Ali Slagle at NYT Cooking.


Healthy Tex-Mex-Inspired Vegetarian Casserole

Sautéing the veggies.

So you’re not a vegetarian, you say? Neither am I. In fact, I tend to shy away from vegetarian dishes. Maybe it’s the native Texan in me, but I just love meat too much. That said, this dish is a keeper that’s going into my regular rotation. It was healthy, easy to whip up, and, most importantly, delicious. The black beans added an element of meatiness that balanced perfectly with the crisp freshness of the vegetables. Give this one a try — it won’t disappoint!

Ingredients

  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 jalapeño, deseeded and diced
  • 1 red onion, chopped
  • 2 cups frozen roasted corn (I used this one from Trader Joe’s)
  • 2 teaspoons chili powder
  • 2 teaspoons paprika
  • 1 teaspoon salt, to taste
  • Shredded Mexican cheese, to taste (I used a whole bag of Trader Joe’s Mexican Blend)
  • 16 corn tortillas
  • 1 can refried beans (I used Ducal’s refried black beans)
  • 2 cups red enchilada sauce (I used the Trader Joe brand)
  • cilantro, guacamole, sour cream, hot sauce, or chives for topping (optional)

Method

  1. Heat a large skillet with oil over medium-high heat. If you’re using a non-stick pan, you’ll need just a little oil. But if you’re using stainless steel cookware, like I do, then you’ll need quite a lot of oil. I used olive oil. Add the onion and peppers to the pan. Sprinkle with chili and paprika. Stir occasionally until the edges of the peppers start to brown. Remove and set aside (I put them in a small mixing bowl).
  2. Repeat the roasting process with the corn, sprinkling with the spices. Remove from heat when the corn starts to brown. If you’re using a pre-roasted frozen corn, like I did, this process will be very quick.
  3. Add the roasted peppers to the roasted corn. Sprinkle with salt to taste and toss.
  4. Preheat the oven to 400 degrees Fahrenheit. Grease a 9×13 inch baking pan.
  5. Cut the tortillas into thin strips.
  6. Spread a small amount of enchilada sauce on the bottom of the pan — just enough to cover it.
  7. On top of the sauce, layer half of the tortilla strips. Then layer on all the beans. Then cover the beans with half of the veggies. Pout half of the remaining sauce over the vegetables. On top of that, sprinkle half of the cheese. Then, repeat the layers: the rest of the tortilla strips, the rest of the veggies, the rest of the sauce, and, finally, the rest of the cheese.
  8. Bake on the middle rack for 15-20 minutes, until the sauce is bubbly and the cheese is melted.
  9. If you want, top it off with guac, cilantro, hot sauce, sour cream, etc. I didn’t add any of these to mine, and it was flavorful enough that I felt it didn’t need any toppings.
  10. Enjoy!

Let me know if you try this recipe out, and don’t forget to tag #lepetitgourmand on Instagram and/or Twitter!

Recipe adapted from this one by Pinch of Yum.


Easy 3-Step Bread Pudding with Warm Caramel Drizzle

I love bread pudding. Absolutely adore it. But I’d never tried making it before because I assumed it was difficult to make. Let me tell you — this was so easy and so delicious! The only reason I won’t add this to my regular rotation is because, if I did, I would soon no longer fit into my clothes! This recipe is made with challah (or brioche) and is a perfect sweet treat for a chilly fall or winter night.

Ingredients

For the bread pudding

  • 4 cups half and half or light cream
  • 2 tablespoons (1/4 stick) butter
  • 1 tbsp vanilla extract or paste
  • ⅓ cup granulated sugar
  • Pinch salt
  • ½ loaf sweet egg bread like challah or brioche, cut into 2-inch cubes
  • 4 eggs, beaten

For the caramel drizzle

  • ¾ cup butter
  • ¾ cup granulated sugar
  • ¾ cup light or dark brown sugar
  • ¾ cup heavy cream
  • 1 ½ tbsp vanilla extract or paste

Method

Bread Pudding

Step 1

Cut the butter into tbsp slices. In a small saucepan over low heat, warm the half and half/cream, butter, vanilla, sugar, and salt. Continue warming it until the butter is almost completely melted. Once it reaches that point, remove from heat and let the residual heat melt the remainder of the butter. Cool completely. Meanwhile, butter a 9×13 inch baking dish and fill it with the cubed bread.

Step 2

In a small bowl, whisk the eggs until the yolks and whites are blended. Once the cream and butter mixture is completely cool, add the eggs to the mixture and whisk together. Pour mixture over cubed bread. Let sit at room temperature for 1-2 hours.

Step 3

Heat oven to 350 degrees Fahrenheit. Bake on middle rack for 30 to 45 minutes, or until custard is set but still a little wobbly and the edges of bread have lightly browned. Turn the baking dish 180 degrees once during the baking process to ensure an even bake (the back of the oven is hotter than the front).

Caramel Drizzle

Stirring the warm caramel mixture — yummmm!

While the bread pudding is baking, combine all the caramel ingredients in a saucepan, except for the vanilla. Cook over low-medium heat until the ingredients have thickened slightly and everything comes to a full but light boil. Stir occasionally. Remove saucepan from the heat and stir in the vanilla.

Once the bread pudding is ready, drizzle the caramel sauce over the warm pudding. We drizzled the caramel over individual servings to prevent the leftover pudding from getting too soggy. Enjoy with ice cream (optional but totally recommended)!

If you make this or any of the other recipes on this blog, be sure to tag #lepetitgourmand on social media. And be sure to give me a follow — @lepetitgourmandblog on Instagram and @GourmandPetit on Twitter!


My Favorite Recipes of 2020

Photo credits (left to right): Gimme Some Oven (Brussels Sprouts Parmesan Pasta), delish.com (Italian Sausage Stuffed Zucchini), goop (Mustard Chicken Breasts with Brussels Sprouts and Potatoes), Le Petit Gourmand

2020 provided plenty of opportunities to try new recipes at home. Not only were restaurants closed for a good part of the year, but many of us also gained extra time in our days from not having to commute to and from the office. Here’s a roundup of the best recipes that I’ve been making on repeat this year from some of my favorite food bloggers. I’d love to hear what some of your favorite recipes are — let me know down below!

BRUSSELS SPROUTS PARMESAN PASTA

by Gimme Some Oven

This is probably the recipe I’ve made the most in 2020. It’s easy. It’s healthy(ish). It’s inexpensive. And it’s dang delicious. I omitted the pine nuts and added a protein. Grilled chicken, spicy sausage, and shrimp paired excellently! I doubled the recipe every time, and it made enough to feed my husband and I for two nights (with a bit leftover). I highly recommend this fantastic recipe!

ITALIAN SAUSAGE STUFFED ZUCCHINI BOATS

by delish.com

My husband and I both made this recipe several times throughout the year. Yes, you read that right. My HUSBAND also made this recipe. No, he’s not normally one to cook. Prior to 2020, his idea of “cooking” was microwaving a frozen burrito. I wish I were joking about that, but it’s completely true. I challenged him to try cooking at least once, and this was the first recipe he chose to try. It came out flawlessly, and it became one of our favorites. These are almost a complete meal in themselves. Serve them with rice, and you’ve got yourself a well-rounded dinner!

MUSTARD CHICKEN BREASTS WITH BRUSSELS SPROUTS AND POTATOES

by goop

If you haven’t heard of goop by now, you probably live under a rock. Goop is the lifestyle blog by Gwenyth Paltrow that provides tips on travel, fashion, beauty, food, and more. This year, I fell in love with goop’s easy roast mustard chicken recipe. I substituted skin-on chicken thighs because I prefer dark meat (it’s juicier and more flavorful, IMO), and it turned out great. I truly cannot recommend this recipe enough!

PUMPKIN SPICE CAKE WITH CREAM CHEESE GLAZE

by Gimme Some Oven

Yes, another recipe by Gimme Some Oven. What can I say? I LOVE Ali’s blog! I made her pumpkin spice cake for Thanksgiving, and it was a massive hit (you can see my version on my personal Instagram account @stephaniemurphy1, and also pictured above). It was perfectly moist, flavorful, and beautiful. What more can you ask for from a cake?! Some folks in the comments section complained that the cake became soggy after a day or two, but this did not happen with me. To make sure the cake was baked to perfection, I borrowed a tip I learned from this year’s season of the Great British Bake Off (or the Great British Baking Show for those of us in the States). The winner, Peter, listens to his bakes when he pulls them out of the oven to see if they’re properly baked. He said, “If it’s still wet, then it’s going to sound like it’s boiling away. But if it’s just a nice, moist cake it’s just got a gentle, gentle sound to it.” The first time I pulled this cake out of the oven, it still sounded too “bubbly,” so I put it back in for a few more minutes. When I checked the second time, it did sound much more “gentle,” and that’s how I knew it was done. Give this trick a try — it definitely works!


Caramel-Filled Fudge Cookies

I’ve been making these gooey caramel-filled cookies for about a decade. Let me tell you, they’re a real crowd-pleaser. Swap out half the mix with Reese’s peanut butter cups for a mix-and-match batch!

Ingredients

1 cup (128 g) butter, softened

1 cup (128 g) white sugar

1 cup (128 g) packed brown sugar

2 large eggs

2 tsp vanilla paste

1 tsp baking soda

2 1/4 cups (160 g) flour

3/4 cup (96 g) unsweetened cocoa powder

48 Rolo caramel candies (you can use mini Reese’s peanut butter cups too)

Directions

  1. Beat butter until creamy. Gradually beat in white and brown sugars.
  2. Beat in eggs and vanilla paste.
  3. In a separate bowl, combine flour, baking soda, and cocoa. Gradually add to butter/sugar mix, beating well.
  4. Cover and chill for 1-2 hours.
  5. Preheat oven to 375° F (190° C).
  6. Break off enough dough to wrap around a Rolo or Reese’s candy. Roll into a smooth ball. Place balls on baking sheet 2 inches apart.
  7. Bake for 8 minutes.
  8. Let cool for 3-4 minutes before moving to cooling rack.
  9. Enjoy!

Leave a comment below to let me know how you like it!


Welcome to Le Petit Gourmand!

GOURMAND

gour•mand / ,go͝or’mänd /
Noun. A connoisseur of good food.


Welcome to #LePetitGourmand! Here you’ll find a chronicle of my favorite recipes — from savory eats to sweet treats. I’ll share step-by-step instructions, cooking and baking tips, and the occasional fun fact.

Follow along on social media for the latest updates.

Instagram: https://www.instagram.com/lepetitgourmandblog/

Twitter: https://twitter.com/GourmandPetit

If you make one of my recipes, be sure to tag me and use my hashtag #LePetitGourmand!

Bon appétit! 🧑🏻‍🍳