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Crispy Gnocchi with Brussels Sprouts and Mushrooms

Vegetarian Times Issue: February 1, 2009   p.32

These gnocchi (Italian potato dumplings) are crisped in the pan directly from the freezer, completely eliminating the need to boil them first. The result is a consistency that’s something between pasta and a pan-fried dumpling. For a little extra crunch and protein, add a handful of toasted nuts to the dish.

Directions

1. Heat butter in nonstick skillet over medium-high heat. Add gnocchi, and cook 4 to 5 minutes, turning often, until browned. Transfer to large bowl.

2. Pour 1 tsp. oil into pan, and add mushrooms. Cook 7 minutes, or until mushroom liquid has evaporated. Season with salt and pepper, if desired, and transfer to same bowl as gnocchi.

3. Pour remaining oil into pan, and add Brussels sprouts. Sauté 5 to 7 minutes, or until sprouts are crisp-tender. Add garlic, and cook 1 minute more. Return mushrooms and gnocchi to pan, and sauté 2 minutes, or until warmed through. Serve garnished with Parmesan, if desired.

Member Rating: 1111

ingredient list

Serves 6

  • 116-oz. pkg. frozen gnocchi
  •  2 Tbs. butter
  • 2 tsp. olive oil, divided
  • 1 lb. cremini mushrooms, quartered (4 cups)
  • 8 oz. Brussels sprouts, thinly sliced crosswise (3 cups)
  • 1 clove garlic, minced (1 tsp.)
  • ¼ cup shaved Parmesan, for garnish, optional

Nutritional Information

Per :

Calories 239
Protein 8g
Total fat 7g
Saturated fat 3g
Carbs 38g
Cholesterol 16mg
Sodium 470mg
Fiber 4g
Sugars 7g
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Comments

By Anonymous on Mar 21, 2009:
This is such a tasty recipe! I loved the texture of the gnocchis. The brussels sprouts were delicious too!
By reader on Apr 06, 2009:
I've made this twice. It's so easy to remember the ingredients. I tried it with baby brussels sprouts and it was extra tasty. The frozen gnocchi do work better than the vacu-pack.
By Monette on Nov 17, 2009:
I have just recently become a vegetarian and found this site and some amazing recipes. I made this dish tonight but with a few twists. I sauteed the gnocchi with about 3 cloves of garlic. I also sauteed the mushrooms with 3 more cloves of garlic and a few splashes of a Reisling I had in the fridge. I like my mushrooms a little more al dente and pulled them out before all of the juice evaporated. To the remaining juice I added a 1/4 cup of the Reisling, some creme and a tablespoon of roux. I let that boil and poured it onto the gnocchi and mushrooms. Instead of brussel sprouts I used blanched asparagus sauteed with a litte bit of rosemary. Fantastic recipe and super easy to play with! Thank you!

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