not your ma’s brussels sprouts.

not your ma’s brussels sprouts.

When I was about ten, my younger brother and I sat at the dinner table alongside my dad with grimaces on our faces as we peered at the foul-smelling, mushy green spheres taking up real estate on our plates. As smelly steam rudely crept into our nostrils, my mother grabbed her purse, kissed us on the heads and scooted off to her monthly neighborhood Bunko night.  Before the door closed, she promised over her shoulder, “Just eat ’em, they taste like lettuce.”

A bigger lie has never been uttered.

Brussels sprouts, unarguably, have a bad rap. Especially among clans of playground-dwellers. Before I’d ever laid eyes on one, I knew the ominous veggie was no good and that I should do everything in my power to steer clear. They were the butt of jokes and the focus of books in which kids were forced to sit at the table until they choked them down. (Those books also tried to convince you how tasty and nutritious Brussels sprouts are for you, but we knew better.) I considered myself immensely lucky for never having personally experienced such a torment.

Lucky, that is, until that fateful dinner.

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gnocchi in sage-browned butter sauce (with warm spinach salad).

gnocchi in sage-browned butter sauce (with warm spinach salad).

The way to a man’s heart is through his stomach, right? How convenient.

Last Wednesday was Josh’s birthday, the big 2-3. Since he had a bio chem test the next day (real cool, prof), we postponed the raging and commenced the celebrating with a low-key with a dinner at my casa. For inspiration, I did some searching on Chow.com and found my muse in a “How to Make Gnocchi” video that suggested a simple browned butter sauce infused with sage, which sounded amazing and became a perfect opportunity to use the newest addition to my balcony herb garden. Bring on the gnocchi gnight!

We made gnocchi a while back with a homemade red sauce chock-full of zesty veggies, and Josh has been hooked on the little potato pasta ever since.

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