Sage Brown Butter Gnocchi + Brussels with Shrimp

Trim the ends of brussels sprouts and place the cut side down. Slice into thin strips. Repeat with all sprouts. Mince garlic. Chiffonade sage. Grate parmesan, if needed. Pat dry shrimp and peel off the tails if needed. If you have very large shrimp, you can leave them that way or dice them into a similar size to the gnocchi.

In a medium sized skillet over medium high heat add the olive oil. Season shrimp with salt and add them in one layer. Cook on first side for 3 - 4 minutes until golden, then flip and cook for 2 minutes or so, until they’re just cooked through. Remove and set aside in a bowl.

Add the garlic and shredded brussels sprouts with a pinch of salt. Sauté for 2 - 3 minutes until fragrant. Remove to the same bowl as the shrimp.

Meanwhile, boil gnocchi according to the package instructions; typically about 3 minutes. Drain.

Add the gnocchi to the sauté pan and let them brown on one side. Don’t move them around too much during this time as they might smash or break, you need enough time for the edges to caramelize. Remove to the shrimp bowl.

Now, add the butter to the pan and cook until it melts, then foams, then keep going until it starts to brown. Keep an eye on it. When it’s golden, add the sage and let it sizzle for 1 minute. Add everything back to the pan and toss to coat. Toss in most of parmesan.

Plate in big bowls and garnish with any reserved parmesan.