Easy Gnocchi With BRUSSELS SPROUTS (vegan)

Equal parts cozy and flavorful? Yesss, this gnocchi with Brussels sprouts recipe is just that! 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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Immediately after my friend Anja shared her Farinata recipe with me, it went straight into the status of one of our house's favorite dishes. And now, she is here to do the same with another dish (yaaay!). She got me the moment she said "gnocchi," so I tried her recipe over the weekend. You can guess how it turned out, right? Well, let me just say—it didn't disappoint. (Of course, it didn't, I wouldn't share anything with you that's not drool-worthy).

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 harmonize so well, they add a rich, earthy bite that balances the other flavors beautifully - they just NEED to be in there.

To me, this is simple, delicious Italian cooking at its finest: simple ingredients, carefully chosen, full of flavor, cozy, and just the right mix of textures.

So here, without further ado, is Anja's irresistible recipe. Enjoy!

Gnocchi With Brussels Sprouts 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

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

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.

Did you make this recipe? What do you think of the gnocchi and Brussels sprouts combo? Yay or nay?

Wishing you planty of gnocchi delights,
Ramona

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