Ricotta Gnocchi with Brown Butter Sage Sauce, Brussels Sprouts and Bacon

This dish is easy enough for a weeknight dinner, especially if you buy a premade ricotta gnocchi and special enough for company.  The original recipe was published in the Pittsburgh Post Gazette a few weeks ago.  We tweaked it by adding bacon, of course.  And I must mention...Dear Husband made this - even more fabulous!

Ricotta Gnocchi with Brown Butter Sage Sauce, Brussels Sprouts and Bacon
Adapted from Gretchen McKay, Pittsburgh Post Gazette

Ingredients:

12 ounces shaved Brussels Sprouts
Grated Parmesan cheese
1/4 cup Pine Nuts
3 slices of bacon, cut into lardons and cooked
1 stick of butter
12 sage leaves

1.  Cook the gnocchi according to directions.
2.  In a skillet, melt the butter.  Add the sage leaves and pine nuts.  Cook until butter starts to brown slightly, 5-7 minutes.
3.  Add cooked bacon and Brussels sprouts.  Stir to coat; remove from heat.

Place cooked gnocchi is a warmed pasta bowl.  Spoon sauce over and garnish with grated Parmesan.

Enjoy!