While searching for an easy dinner to make while on vacation (why I’m cooking on vacation is another story), I found an article in the New York Times by Ali Slagle, with a recipe for Crisp Gnocchi with Brussels Sprouts and Brown Butter. I tried it because the opening line said:
“For a fantastic meal that can be ready in 20 minutes…”
That was all I needed to hear.
That said, I almost didn’t try this recipe as it calls for 6 tablespoons of butter (and, um, has ‘butter’ in the title). But when I scanned the recipe comments,