Fresh Burrata & Truffle Gnocchi Recipe
Brown Butter, Hazelnuts, Grana, Brussels Sprouts
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare Brussels Sprouts
In a large pot of boiling salted water, blanch the halved Brussels sprouts for about 3-4 minutes until bright green and tender. Drain and set aside.
- 2
Cook Gnocchi
In the same pot, cook the gnocchi according to package instructions until they float to the surface. Drain and set aside.
- 3
Make Brown Butter
In a large skillet, melt the unsalted butter over medium heat. Continue to cook, stirring frequently, until the butter turns a nutty brown color and has a fragrant aroma. Be careful not to burn it.
- 4
Combine Ingredients
Add the blanched Brussels sprouts and cooked gnocchi to the brown butter. Toss to coat, and cook for an additional 2-3 minutes until everything is heated through.
- 5
Finish the Dish
Drizzle the truffle oil over the pasta, and add the chopped hazelnuts and grated Grana Padano cheese. Season with salt and black pepper to taste. Toss gently to combine.
- 6
Serve
Plate the gnocchi and burrata on top. Serve immediately with extra Grana Padano cheese and a drizzle of truffle oil if desired.
