Gnochetti With Brussel Sprouts, Proscuitto, And Pecans

1. 1

   In a skillet large enough to hold the brussel sprouts in one layer, heat the olive oil to medium and saute the proscuitto with the garlic cloves until the garlic is lightly browned and the proscuitto is crisp to nearly crisp, strirring occasionally for about 4 minutes. Remove the proscuitto and set aside on a plate lined with a paper towel; discard the garlic cloves.

2. 2

   Increase the heat to medium high and add the brussel sprouts to the pan stiring to coat with the olive oil, adding additional olive oil if necessary. Let the sprouts cook undisturbed in one layer for five minutes until deeply browned. Meanwhile bring a pot of water to boil for the gnocchetti.

3. 3

   When the sprouts are browned, season with salt and pepper and stir to let another side of the sprouts brown in the oil for another 3 to 4 minutes. Deglaze the pan with the water, stirring with a wooden spoon to loosen any caramelized bits on the bottom of the pan. Cover and reduce to a simmer.

4. 4

   When the pasta water comes to boil, generously add salt and then add the gnochetti. Allow the gnochetti to cook until they float. Test the sprouts for doneness to al dente: they should pierce easily with a sharp knife without being mushy though they will have lost their bright green color on the outside. Scoop the gnochetti out of the water with a slotted spoon and add to the brussel sprouts. You needn't worry about adding additional water to the sprouts as the pasta water is quite flavorful. Stir in the cooked prosciutto and chopped pecans, coating the gnochetti and turn the heat to high to evaporate some of the remaining liquid until the sauce is thickened to the consistency of a vinaigrette. Remove from the heat and stir some fresh herbs of your choice. Serve immediately and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.