I always thought that moving to Highland Park, I would have to give up some of the luxuries of the good grocery stores and farmers markets around Silverlake and Hollywood. I was definitely wrong! There is a farmers market every Tuesday afternoon at Marmion between Ave. 57 and 58 and we have an amazing little grocery store that just happens to be walking distance from our house called Figueroa Produce. We are so lucky to have this place and also sad to hear that it is relocating closer to Eagle Rock. But, for all of you who live over that way, from what I hear it is going to be bigger and better including a juice bar! The thing I love about this place is that they sell lots of hard to find grains, international foods, vegetarian and vegan options, and they do an amazing job with their produce selection by getting the majority of it from local family run farms! Because they focus on lots of seasonal produce, it is fun to go in and pick obscure ingredients as the inspiration to create new recipes. That is how this dish came about. I found these amazing little purple brussels sprouts and purple kale when I stopped in after work one day. Figueroa Produce also has a great meat counter, so I picked up some homemade Italian sausage to make this even more special for Mikey. All in all, I think this dish was mighty tasty. It is a bit heavy, so I would recommend serving it with a light salad and maybe also serving it on a cold, rainy night when comfort food is needed:)
- 3/4 Lb. sweet or hot Italian Sausage, removed from casing
- 1 sweet onion, diced
- 4 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 pint baby heirloom tomatoes, halved
- 1 pint purple baby brussels sprouts
- 2 tablespoons olive oil
- 1 bunch purple kale, stems removed and leaves chopped
- 1 cup low fat ricotta cheese
- 1 can canellini beans, drained and rinsed
- 1 package store bought gnocchi (I don’t have the patience to make this from scratch, do you???)
- handful fresh basil, chopped
- handful chives, chopped
- salt and pepper
- freshly grated parmesan cheese
Bring a pot of salted water to a boil. Preheat oven to 375. Toss brussels sprouts with 1 tablespoon olive oil and salt and pepper. Spread out onto a baking sheet and roast until tender. About 20-30 minutes.
Remove sausage from its casings, and brown in a large skillet with olive oil. Add onion, garlic, red pepper flakes, a bit of salt and pepper, and cook until sausage is brown and onions are translucent. Stir in tomatoes and kale and saute until cooked down. Add in roasted brussels sprouts and beans.
Drop gnocchi into pot of boiling water and boil until it floats and is cooked through, reserving some of the pasta water. Drain gnocchi and add to sausage and vegetable mixture. Stir in ricotta cheese and a bit of the pasta water to keep moist. Top with fresh basil, chives, and parmesan cheese.