Crispy Gnocchi & Brussels Sprouts

Name: Crispy Gnocchi & Brussels Sprouts
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 450g Brussels Sprouts, halved; 1 lemon of Lemon Zest; 3 tbsp Extra Virgin Olive Oil, divided (2 for the Brussels sprouts, 1 for the gnocchi); Some Salt, to taste; Some Pepper (Black), to taste; Some Red Pepper Flakes, to taste; 450g Potato Gnocchi, about 1 package; 4 tbsp Unsalted Butter, 55 g; 1 tbsp Honey, 15 ml; Some Parmesan Cheese, grated; for serving

Crispy Gnocchi & Brussels Sprouts pairs pillowy potato gnocchi with caramelized, crunchy Brussels sprouts for a satisfying contrast of textures. A bit of butter, a touch of honey and lemon zest brighten the dish, while Parmesan and red pepper flakes add savory and spicy notes. Quick to make, it’s an elegant weeknight skillet dinner that looks and tastes like it took longer than it did.

Crispy Gnocchi & Brussels Sprouts pairs pillowy potato gnocchi with caramelized, crunchy Brussels sprouts for a satisfying contras... Show more

By Reid's Test Kitchen · Original recipe

Health Grade

B+ · Healthy

Time

30 min

Price

1,41 €

Calories

790 kcal

vegetarian

low sugar

Method

Heat the oven

Set the oven to 425° F and let it fully preheat while you prep the sprouts. Line a large baking sheet with parchment if you want easier cleanup.

Prep the sprouts

Rinse the Brussels sprouts well and pat them very dry. Trim off the stem ends, remove any loose outer leaves, and halve each sprout lengthwise; cut any especially large ones into quarters so they roast evenly.

Season and roast

Pile the sprouts on the baking sheet and toss them with extra virgin olive oil, salt, black pepper, and a pinch of red pepper flakes. Spread them out in a single layer with the cut sides facing down, then roast for 15 minutes. Flip the sprouts and roast for 5 minutes more, until the edges are deeply browned and the centers are tender. While they roast, start heating the skillet for the gnocchi so everything finishes together.

Crisp the gnocchi

Heat the remaining oil in a large skillet over medium-high. Add the potato gnocchi in a single layer and let them sit undisturbed for 4 minutes before tossing; cook for 4 minutes more, until the outsides are golden and crisp.

Make the glaze

Turn the heat under the skillet to medium-low. Add unsalted butter and honey, stirring until the butter melts into a glossy glaze. Toss in the roasted sprouts and cook for 1 minute more, just until everything is hot and shiny. Take the skillet off the heat and stir in lemon zest so the flavor stays bright.

Finish and serve

Divide the gnocchi and sprouts between plates and finish with grated Parmesan cheese. Taste and add a little more salt, black pepper, or red pepper flakes if you want a sharper kick, then serve right away while the gnocchi is still crisp.

Ingredients

Method

For 2 servings

Adjust servings

450g Brussels Sprouts, halved
1 lemon of Lemon Zest
3 tbsp Extra Virgin Olive Oil, divided (2 for the Brussels sprouts, 1 for the gnocchi)
Some Salt, to taste
Some Pepper (Black), to taste
Some Red Pepper Flakes, to taste
450g Potato Gnocchi, about 1 package
4 tbsp Unsalted Butter, 55 g
1 tbsp Honey, 15 ml
Some Parmesan Cheese, grated; for serving

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

790 kcal

40% of Daily kcal

Protein

13 g

25% RDI

Fat

46 g

16g sat fat

Carbs

86 g

31% RDI

Sugar

15 g

30% RDI

Fiber

13 g

42% RDI

Salt

1.5 g

31% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B+ · 7.8 / 10

Comments

Click to rate

Ingredients

For 2 servings

Adjust servings

450g Brussels Sprouts, halved
1 lemon of Lemon Zest
3 tbsp Extra Virgin Olive Oil, divided (2 for the Brussels sprouts, 1 for the gnocchi)
Some Salt, to taste
Some Pepper (Black), to taste
Some Red Pepper Flakes, to taste
450g Potato Gnocchi, about 1 package
4 tbsp Unsalted Butter, 55 g
1 tbsp Honey, 15 ml
Some Parmesan Cheese, grated; for serving

🧂 Plus ~1g of salt

Watch

Original video

Uploaded 6 months ago

Reid's Test Kitchen

1M48K

Crispy Gnocchi & Brussels Sprouts

Method

Heat the oven

Prep the sprouts

Season and roast

Crisp the gnocchi

Make the glaze

Finish and serve

Ingredients

Method

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Watch

Reid's Test Kitchen

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