Gnocchi and brussel sprouts

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When the publication of an intriguing New York Times Cooking recipe for crisp gnocchi coincided serendipitously with my finding a forgotten shelf-stable package of those dumplings in the back of my…

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For a fantastic meal that can be ready in 20 minutes, toss together seared gnocchi and sautéed brussels sprouts with lemon zest, red-pepper flakes and brown butter. The key to this recipe is how you cook the store-bought gnocchi: No need to boil. Just sear them until they are crisp and golden on the outside, and their insides will stay chewy. The resulting texture is reminiscent of fried dough. Shelf-stable and refrigerated gnocchi will both work here, but the shelf-stable ones do crisp up a…

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This easy and tasty Fall-inspired dinner features roasted vegetables (Butternut Squash and Brussels Sprouts) and sausage (you can use smoked, cajun, andouille, or any other favorite sausage). Only 3 main ingredients in this simple yet

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Italian Sausage and Gnocchi Sheet Pan Dinner is a comforting blend of fall vegetables like butternut squash, Brussels sprouts, and potatoes, all roasted to perfection with Italian seasonings and parmesan cheese. Topped with dollops of hot Italian sausage and finished with parmesan gnocchi, this easy sheet pan meal is packed with hearty, savory flavors.

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