Pan-Fried Gnocchi with Brussels Sprouts | Lemon-Garlic Skillet Pasta

Remove the outer leaves of the Brussels sprouts, trim their stems, then slice them thinly or cut into quarters. Peel the garlic cloves and cut into thin slices. Thoroughly wash the organic lemon, finely grate its zest, and squeeze its juice.

In a large, heavy skillet, heat 1 tablespoon of extra virgin olive oil and 20 g of butter over medium-high heat. Add the dry (uncooked) gnocchi in a single layer. Fry, shaking the pan occasionally, for about 6-8 minutes until golden brown and crispy on all sides on the outside and soft on the inside. Transfer the toasted gnocchi to a plate.

Pour the remaining 1 tablespoon of olive oil and 20 g of butter into the same skillet. Add the thinly sliced Brussels sprouts, and season with salt and freshly ground black pepper. Sauté over high heat for 4-5 minutes until the Brussels sprout leaves caramelize in spots, but remain pleasantly crisp.