If you’re looking for a quick, delicious, and comforting meal, you’ve come to the right place! This Gnocchi with Brussels Sprouts recipe is not only easy to prepare but also packed with flavor. I love how the crispy Brussels sprouts pair perfectly with the soft gnocchi, creating a delightful texture in every bite. Let’s dive into why you’ll love this dish, along with serving suggestions, customization tips, and some nutritional insights.
-
: 10 minutes
-
: 15 minutes
-
: 25 minutes
-
: Serves 4
This dish is perfect for busy weeknights when you want something delicious without spending hours in the kitchen. The combination of crispy Brussels sprouts and golden gnocchi creates a satisfying meal that feels indulgent yet healthy. Plus, it’s vegetarian-friendly!
-
1 pound (450g) Brussels sprouts, trimmed and halved
-
2–3 tablespoons olive oil
-
1 tablespoon maple syrup (optional for sweetness)
-
3 cloves garlic, minced
-
1 pound (450g) potato gnocchi
-
¼ cup (60g) butter
-
1 teaspoon fresh thyme (or dried)
-
Salt and pepper to taste
-
½ cup (60g) grated Parmesan cheese (for serving)
-
: In a large mixing bowl, toss the halved Brussels sprouts with 1 tablespoon of olive oil and maple syrup if using.
-
: Heat a skillet over medium-high heat and add another tablespoon of olive oil. Place the Brussels sprouts cut side down in a single layer and cook for about 3-5 minutes until browned. Add minced garlic and season with salt and pepper. Cook for an additional 2 minutes until tender. Remove from the skillet and set aside.
-
: In the same skillet, add the remaining tablespoon of olive oil and then add the gnocchi. Sauté for about 5 minutes until they are golden brown and crispy on the outside.
-
: In the skillet, melt the butter over medium heat until it starts to froth and turn brown. Be careful not to burn it! Once browned, remove from heat and stir in thyme.
-
: Add the sautéed Brussels sprouts back into the skillet with the gnocchi. Toss everything together to coat in the brown butter. Serve hot with grated Parmesan cheese on top.
This dish is versatile! You can serve it as a main course or as a side dish alongside grilled chicken or fish. For an extra touch, consider adding:
-
for some heat.
-
A squeeze of lemon juice for brightness.
-
A sprinkle of toasted nuts for added crunch.
Feel free to customize this recipe based on your preferences:
-
Swap out Brussels sprouts for other vegetables like kale or spinach.
-
Add proteins such as cooked chicken or chickpeas for extra heartiness.
-
Experiment with different cheeses like feta or goat cheese for a unique flavor twist.
-
Calories: Approximately 350
-
Protein: 10g
-
Carbohydrates: 40g
-
Fat: 18g
Yes! Frozen gnocchi works perfectly fine; just cook them according to package instructions before adding them to the skillet.
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over low heat until warmed through.
Absolutely! Substitute butter with vegan butter or olive oil and skip the cheese or use a dairy-free alternative.
This Gnocchi with Brussels Sprouts recipe is not only quick but also incredibly satisfying. I hope you enjoy making it as much as I do! Happy cooking!
