This gnocchi and Brussels dish is one of my favorite go-to comfort meals! I tend to make it every other week (and sometimes I keep it all to myself and enjoy the leftovers for lunches). This versatile dish can be tweaked to meet the perfect sweet, savory and spicy combination for your desired palette.
Ingredients
- 1 lb. Brussels sprouts, washed and halved
- 12-16 oz. potato gnocchi*
- 3-4 Tbsp extra-virgin olive oil
- 1/3 cup veggie broth
- Sea salt & pepper (to taste)
- 1 large lemon (zest and juice)
- 1 tsp red pepper flakes (or to taste)
- 3 Tbsp dairy-free butter or organic butter
- 2 tsp honey
- Vegan or regular parmesan for topping (optional)
Instructions
1. Heat large cast-iron pan (nonstick pan if cast iron not available). Add 2-3 Tbsp of the olive oil once the pan is hot. Add the halved Brussels sprouts once oil is warm and keep heat on medium. Sprinkle liberally (or to your taste preference) with sea salt, black pepper and chili flakes.
2. Let Brussels sit without being disturbed for 3-4 minutes to brown. Then add lemon zest from one lemon and mix. Let cook for another 3-4 minutes to finish browning. At this time, add the veggie broth and immediately cover the pan with a lid to let the veggie finish cooking for another 5-6 minutes.
3. Once the Brussels are cooked through, place them in a bowl and set aside (no need to keep warm—they’ll be added back to pan shortly).
4. Boil the water for the gnocchi and cook as directed on package. If you made the gnocchi from scratch, place in boiling water in two separate batches to prevent overcrowding. Cook gnocchi until they begin to float (usually takes about 2-3 minutes).
5. Meanwhile, wipe your cast iron pan out thoroughly. Reheat the pan on low heat and add the butter to begin melting.
6. Remove gnocchi with a slotted spoon to drain water, then add to the melted butter in pan. Turn heat up to medium. After fully coating each piece in the butter, add an additional drizzle of olive oil, the honey, juice from one lemon and a sprinkle of sea sat.
7. Let the gnocchi cook until it just begins to show a bit of browning, then add the Brussels to the pan and mix.
Plating
- Serve in a wide bowl and sprinkle with vegan parmesan or regular parmesan, and additional lemon zest, if desired.
Notes
- You can find prepared potato gnocchi in refrigerated sections and on shelves in grocery stores. The packs usually come in 12-18oz. sizes. Any amount in that range works well with this recipe. You can alternately make your own gnocchi from scratch. I used to do this (very time-consuming), and it was worth it! But then I found an amazing local company (The Pasta Shop) that made and packaged fresh gnocchi daily.
- Leftovers can be kept in fridge for up to 5 days. Easily reheat in a nonstick pan on medium-low heat. Add in 1/4 -1/3 cup veggie broth. Once warm, add in the gnocchi dish and cover to steam for about 4-5 minutes.
Nutrition Facts & Fun!
Brussels Sprouts are part of the cruciferous vegetable family. And oh, what a family! These delightful mini cabbage-looking veggies share the same magical properties of broccoli in terms of health benefits. They have a solid amount of vitamins C, K, B6, potassium and thiamine. But most notably, are bursting with cancer-fighting phytochemicals! And if you’re looking for a little added protein to your meal, Brussels contain about 4g of protein in each cup.
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