Gnocchi with Caramelized Brussel Sprouts and Pecans

Ingredients

2 ounces prosciutto slices, cut into half inch pieces
2 tablespoons olive oil
3 whole garlic cloves, smashed
2 pounds brussel sprouts
1/4 to 1/2 cup water
salt and pepper to taste
1 pound gnocchi
1/4 cup reserved pasta water
1/2 cup toasted pecans, chopped
1 teaspoon fresh thyme, chopped

In a skillet large enough to hold the Brussel sprouts in one layer, heat the olive oil to medium and saute the bacon with the garlic cloves until the garlic is lightly browned and the proscuitto is crisp to nearly crisp, about 4 minutes. Remove the proscuitto and set aside on a plate lined with a paper towel; discard the garlic cloves.

Raise the heat to medium high and add the sprouts to the pan, stirring to coat evenly with the olive oil. Leave the sprouts to cook undisturbed in a single layer for about five minutes, until they develop a deep brown, caramelized color. Shake the pan to allow the other sides of the sprout to brown as well. Season with salt and freshly ground black pepper.

Deglaze the pan with 1/4 cup water (I used white wine) and stir well to loosen any caramelized bits on the bottom of the pan. Cover and reduce to a simmer.

Meanwhile, bring a pot of water to a boil for the gnocchi and cook according to package directions.

Test the sprouts for doneness by piercing with a sharp knife. They should be al dente, not mushy. Add more water and cook longer if necessary. As soon as they are done, scoop the gnocchi out of the water with a slotted spoon and add to the pan with the Brussel sprouts.

Stir in the proscuitto, chopped pecans and thyme and turn the heat to high to thicken any sauce. Add a bit of reserved pasta water if necessary. Taste for seasonings. I drizzled the sprouts with a bit of olive oil just before serving.