Ingredients
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1 (20 oz) bag frozen gnocchi
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1 1/2 lbs Brussels sprouts
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1 tbsp olive oil
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4 slices bacon, chopped
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1 lemon
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1 tbsp unsalted butter
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2 tsp maple syrup
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Grated Parmesan cheese, to serve (optional)
Steps
1
Bring a large pot of salted water to a boil on medium. Add the gnocchi and stir gently to separate. Cook 3–5 min., until gnocchi float and are tender. Reserve 1 cup cooking water, then drain gnocchi.
2
Meanwhile, trim and halve the Brussels sprouts, quartering any large sprouts if needed. In a 12-inch skillet, heat the oil on medium-high. Add the bacon and cook 3–4 min., until starting to brown. Add Brussels sprouts, cut-sides down, and season with salt and pepper. Cook 6–8 min., until sprouts are tender, stirring occasionally. Meanwhile, into a small bowl, grate 1 tsp zest from the lemon and squeeze 2 tsp juice.
3
Add cooked gnocchi, butter, and maple syrup to skillet and toss to coat. Cook 1–2 min., until butter melts. Stir in ½ cup reserved cooking water, adding more if gnocchi seem dry. Add lemon zest and juice and toss. Season with salt and pepper. Serve with the Parmesan, if desired.
