Crispy gnocchi with Brussels sprouts and Blue cheese

Crispy gnocchi with Brussels sprouts and Blue cheese...crispy on the outside, soft on the inside. This Brussels sprouts and blue cheese combo, is the cozy-meets-bold fall dish you didn’t know you needed.

Ingredients:

- 1 pound brussels sprouts

- 4tablespoons extra-virgin olive oil

- Kosher salt and black pepper

- 1 package of Nocca gnocchi

- 6 tablespoons unsalted butter

- 4 tablespoon Blue cheese, crumbled

- 1 teaspoon honey

Instructions:

Trim and halve the Brussels sprouts. In a large skillet, heat 3 tablespoons of olive oil over medium-high. Add the sprouts cut side down, season with salt and pepper, and cook undisturbed until deeply browned underneath, about 5 minutes, then transfer them to a bowl.

Bring a pot of salted water to a boil and add the NOCCA gnocchi. Cook for about 3 minutes, or until they rise to the surface.

Using the same skillet, melt the butter. Add the cooked gnocchi and sauté for 2 to 4 minutes until golden brown on one side. Stir in the Brussels sprouts and warm everything through.

Finish with crumbled blue cheese and a drizzle of honey.

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