Gnocchi with Caramelized Brussel Sprouts and Pecans

The farmer's market season here ended last Saturday. Part of me was ready for the season to come to a close, the part that doesn't like arriving in the dark and setting up in the rain, but another big part is sad to see it come to an end. I will miss my customers and vendor friends and will especially miss the availability of fresh fruits, vegetables and artisan products that the market offers. Our meals aren't the same in winter because the quality of supermarket produce just doesn't match up. I stocked up with enough to get me through the holiday: potatoes, squash, carrots, rutabagas, cauliflower, brussel sprouts, nuts, cheeses, jams, pork cutlets for schnitzel, among other items so we won't start feeling the pinch until after Christmas.

One of the treats of fall produce is brussel sprouts, and the market was full of them on Saturday. I had printed out a recipe on a recent visit to Chez Loulou and couldn't wait to give it a try. I brought home potato gnocchi when I recently visited Chicago so I had everything I needed for the recipe. If you enjoy reading about life in France you will love Loulou's blog. She's a cheese expert and a terrific photographer so do stop by to say hello.


Gnocchi with Caramelized Brussel Sprouts and Pecans

2 ounces thick cut, smoked bacon, diced
2 tablespoons olive oil
3 whole garlic cloves, smashed
2 pounds brussel sprouts
1/4 to 1/2 cup water
salt and pepper to taste
1 pound gnocchi
1/4 cup reserved pasta water
1/2 cup toasted pecans, chopped
1 teaspoon fresh thyme, chopped


In a skillet large enough to hold the Brussel sprouts in one layer, heat the olive oil to medium and saute the bacon with the garlic cloves until the garlic is lightly browned and the bacon almost crisp, about 4 minutes. Remove the bacon from the skillet and set aside and discard the garlic cloves.

Raise the heat to medium high and add the sprouts to the pan, stirring to coat evenly with the olive oil. Leave the sprouts to cook undisturbed in a single layer for about five minutes, until they develop a deep brown, caramelized color. Shake the pan to allow the other sides of the sprout to brown as well. Season with salt and freshly ground black pepper.

Deglaze the pan with 1/4 cup water (I used white wine) and stir well to loosen any caramelized bits on the bottom of the pan. Cover and reduce to a simmer.

Meanwhile, bring a pot of water to a boil for the gnocchi and cook according to package directions.

Test the sprouts for doneness by piercing with a sharp knife. They should be al dente, not mushy. Add more water and cook longer if necessary. As soon as they are done, scoop the gnocchi out of the water with a slotted spoon and add to the pan with the Brussel sprouts.

Stir in the bacon, chopped pecans and thyme and turn the heat to high to thicken any sauce. Add a bit of reserved pasta water if necessary. Taste for seasonings. I drizzled the sprouts with a bit of olive oil just before serving.

I cut the recipe in half and it was perfect for two. Hope you enjoy this as much as I did.