Easy Gnocchi With Brussels Sprouts (vegan)

This gnocchi with Brussels sprouts recipe is equal parts cozy and flavorful. Pillowy, tender gnocchi and sprouts fried into crispy little bites that mingle with tangy sundried tomatoes and earthy sage... FOUR times deeeelicious!

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Why Gnocchi With Brussels Sprouts Works

This gnocchi with Brussels sprouts recipe is one of those dishes that puts all the best things together: pillowy gnocchi with a golden, crispy crust; sweet and tangy sundried tomatoes; fried sage leaves with just that right amount of earthy crunch!

And, of course, Brussels sprouts. I know, I know, these little green veggie balls aren't everybody's darling. But in this dish? They fit in so perfectly, they just NEED to be in there.

This particular recipe comes from my friend Anja, who has been making it for years and keeps coming back to it every Brussels sprouts season. Once you try it, you'll understand why.

Below, Anja shares how this dish became a staple in her kitchen.

Gnocchi With Brussels Sprouts

Story & Recipe by Anja B.

Reading Ramona's tasty recipe with gnocchi and crispy sage, I was reminded of a very similar dish, one of my all-time favorites (like pizza and pasta ;)). It truly sounds a little weird to combine Brussels sprouts with gnocchi, but it is a really tasty combination.

Years ago, I discovered a dish with gnocchi and Brussels sprouts on Chefkoch.de (which is a huge German recipe database) and adapted it to our taste over time... and we eat it over and over again when it's Brussels sprouts season. Thus, I am thankful to the creator of the original recipe.

I hope you enjoy this hearty, crispy gnocchi-sprouts-sage variation as much as we do!

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Easy Gnocchi With Brussels Sprouts (vegan)

Combining gnocchi with Brussels sprouts might seem unusual, but this dish is definitely Italian food at its best! Easy to make and uber delicious!

Course: Main Course

Keyword: gluten-free, vegan

Servings: 3

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Ingredients

Metric - US Customary

• ▢ 400 g vegan gnocchi convenience or home-made
• ▢ 400 g Brussels sprouts
• ▢ one big hand of fresh sage leaves
• ▢ 6 sundried tomatoes in oil chopped
• ▢ Salt and black pepper
• ▢ Olive oil
• ▢ Optional: vegan parmesan I use a mix of ground almonds, salt and nutritional yeast, or use Ramona's Brazil nuts vegan parmesan

Instructions

• Clean the Brussels sprouts by removing the outer layer of leaves, and cut the Brussels sprouts in half. Blanch them in salted water for about 4 minutes, strain them and set aside.
• Heat olive oil in a large pan and fry the sage leaves until they are crispy, but not brown! Set aside.
• Heat more olive oil in the pan and add the gnocchi, fry at medium to high heat until they start getting crispy and golden.
• Add the Brussels sprouts and the chopped tomatoes to the pan and roast everything together until the Brussels sprouts and tomatoes start to turn brown (it's done when it smells really tasty and looks crunchy).
• Add the sage leaves, salt, and (very little) black pepper to your taste and sprinkle with vegan parmesan.

Other Gnocchi Recipes and Italian Inspired Dishes

You might also like the following easy recipes:

• Lemony Gnocchetti With Sage
• Gnocchi in Tomato Sauce
• Vegan Butter Gnocchi
• Zucchini Tomato Dish With Polenta
• Vegan Asparagus Risotto
• Avocado Panzanella

Enjoy,
Ramona

PS: If you try it, tell me in the comments how it turned out. I'm always curious.

♥