Say Yes to Gnocchi: A Crisp Brussels Sprouts Standby

What BBN said about it

1. 

   Hank Ledger · Lead AnchorA gnocchi dish with Brussels sprouts and brown butter has over twenty-eight thousand five hundred reviews and five stars, the New York Times says.

2. 

   Hank Ledger · Lead AnchorIt takes six tablespoons of butter, one pound of sprouts and one eighteen-ounce package of gnocchi. Vera, your take.

3. 

   Vera Bullock · Co-AnchorSix tablespoons is not too much butter.

4. 

   Vera Bullock · Co-AnchorIt's a generous commitment to the sauce, and one home cook who tested it wanted to use three or four.

5. 

   Hank Ledger · Lead AnchorSo she's defending the butter by quoting the person who cut it. NOT.

6. 

   Dale Bearman · Chief Skeptic & ContributorMy take is that the recipe says twenty minutes.

7. 

   Dale Bearman · Chief Skeptic & ContributorTwenty minutes. Brown butter goes from brown to black while you're reading the word brown.

8. 

   Hank Ledger · Lead AnchorThe recipe says twenty and a blogger said about twenty. HOT, barely.

9. 

   Vera Bullock · Co-AnchorBarely? Hank, that is a ruling with a tone.

10. 

    Dale Bearman · Chief Skeptic & ContributorShelf-stable gnocchi crisps better than refrigerated. Six tablespoons of butter and you lot are worried about the packaging.

11. 

    Hank Ledger · Lead AnchorFinal take: the sprouts are decoration, and I'm using eight tablespoons.