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
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.