This might actually be my first failure in terms of plating but I am going to figure out how to make this dish  work. Although there were too many ugly colors on one plate, the flavor was great. Today, I was in the mood for patatas bravas but lacked potatoes and the will to venture to Whole Foods Market. Instead I had ready homemade gnocchi and fresh brussel sprouts, which I absolutely love roasted to the point of borderline charred. So this is my take on this a tapas classic.

Patatas Bravas

1 cup brussel sprouts

1 cup gnocchi

3 tbs olive oil

2 cloves garlic (smashed)

1 tsp spanish paprika

1 tbs sherry vinegar

1/4 cup garlic aioli

Patatas Bravas Brussel SproutsClean, peal off the first layer of leaf off the brussel sprouts, trim the stem and then cut in half. Preheat oven to 400.  Toss the brussels in a bowl with 1 tbs olive oil, salt and pepper. Preheat a cast iron pan over medium-high heat. Add 1 tbs of olive oil, the brussels (face down) and the garlic. Place in oven and toss the pan every 5 minutes until cooked (20 minutes).

Boil the gnocchi, drain and add to a bowl with 1 tsp of olive oil. Preheat a nonstick pan over medium-high heat. Add the gnocchi to the pan and brown each side. Toss the gnocchi with salt, pepper and sprinkle with smoked paprika.

Toss the brussel sprouts with sherry vinegar then plate with garlic aioli and the gnocchi.

Unfortunately, there really is not anything visually appealing about roasted brussel sprouts with gnocchi but I will definitely revisit this dish at some point to make aesthetic improvements.


January 29, 2016