Roasted Brussels Sprouts and Gnocchi Skillet

• 1 pound Brussels sprouts, trimmed and halved
• 12 ounces potato gnocchi
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon red pepper flakes
• 3 cloves garlic, minced
• 1/2 cup vegetable broth
• 1/4 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Fresh parsley, chopped, for garnish

Steps

1. 1 Preheat oven to 425°F.
2. 2 Toss Brussels sprouts with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 15 minutes.
3. 3 Meanwhile, cook gnocchi according to package instructions; drain.
4. 4 In a large skillet, heat remaining 1 tablespoon olive oil over medium heat. Add garlic and red pepper flakes, sauté until fragrant.
5. 5 Add roasted Brussels sprouts and gnocchi to the skillet. Pour in vegetable broth, stirring to combine.
6. 6 Reduce heat to low, cover, and let sit for 5 minutes.
7. 7 Stir in butter and Parmesan cheese until melted and well combined.
8. 8 Serve immediately, garnished with fresh parsley.

Equipment

• Large skillet
• Baking sheet

Variations

• Add crispy pancetta or bacon for a non-vegetarian twist.

Substitutions

• If you can't find potato gnocchi, substitute with your favorite pasta shape.

Pairings

• A glass of crisp Sauvignon Blanc complements this dish nicely.

Nutrition

Tips

• For extra flavor, add a squeeze of lemon juice before serving.
• You can use frozen Brussels sprouts to save time; just ensure they’re thawed and patted dry before roasting.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water in the microwave or on the stovetop.

Freezing: This dish does not freeze well due to the texture of the gnocchi.

Serving Suggestions

• Pairs well with a simple green salad or crusty bread on the side.

FAQ