noms to the brussel sprouts.
pumpkin gnocchi in a brown butter sauce!
I adapted the pasta from this recipe at Eat, Live, Run that I thought sounded really good. Instead of the Butternut Squash, I subbed in a 15oz can of organic Pumpkin. I also made the brown butter sauce with some fresh rosemary sprigs tosses in while the butter was cooking -- after the butter melted, I turned the heat down for a couple of minutes to let the butter take on the flavor of the rosemary before turning the heat back up to medium to brown it. It turned out great,* but the recipe makes a giant batch of pasta dough so we have more for tonight. I'm not complaining, not in the slightest.
The brussel sprouts are also super easy to make; Nate eats them like candy, so it's a good thing they're only a $1.79/lb right now. Basically, I cut off the bottoms and then halve (or quarter, depending on if they're HUGE or not) the brussel sprouts, taking off the outer leaves. For the most part, the leaves will fall off while you're cutting up the sprouts, anyway. Super easy.
Toss them in a gallon-sized baggie, add a couple tablespoons of olive oil (I don't measure, I just pour) and add a generous amount of any or all of the following: garlic salt, italian spice mix, parmesan cheese. Close the bag and shake it up! Shake shake shake....shake shake shake...you get the picture.
Preheat the oven to 450-ish, and dump sprouts into a baking pan (like an 8x8 or 9x9) that's been sprayed or oiled. Pop in the oven and bake for 25 minutes, opening the oven to shake the pan to loosen up the sprouts that will get stuck to the bottom.
Voila! A whole meal. Just like that. So much yum.
*this would be an instance where I could use an exclamation comma. For reals, y'all.
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