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Mushrooms and Brussels Sprouts Gnocchi

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Mushrooms and Brussels sprouts gnocchi feature some crispy maple roasted Brussels sprouts, combined with garlic brown butter pan-fried gnocchi.
  • Author: Delphine Fortin
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Savory
  • Cuisine: American
  • Diet: Vegetarian

Mushrooms and Brussels sprouts gnocchi feature some crispy maple roasted Brussels sprouts, combined with garlic brown butter pan-fried gnocchi. Hearty, comforting, and vegetarian, these gnocchi are a perfect main or side for the holidays, and also make a cozy weeknight dinner.

Ingredients

Scale
  • 1 pound (450g) Brussels sprouts, trimmed and halved
  • 2-3 Tablespoons olive oil, divided
  • 1 Tablespoon maple syrup
  • 3 cloves garlic, minced
  • 1 pound (450g) cremini mushrooms, sliced
  • 1 pound (450g) potato gnocchi
  • ¼ cup (60g) butter
  • 1 teaspoon fresh thyme
  • Salt and freshly ground pepper
  • ½ cup (60g) parmesan cheese, grated (for serving)

Instructions

  1. In a large mixing bowl, toss Brussels sprouts with 1 Tablespoon olive oil and maple syrup.
  2. Heat one Tablespoon olive in a large skillet placed over medium high heat. Carefully arrange brussels sprouts cut side down in an even layer. Let cook without stirring for 3-5 minutes, until brussels sprouts are browned underneath. Add mushrooms, 2 cloves garlic, season with salt and pepper, and cook for 2 more minutes, until tender. Transfer to a shallow dish and set aside.
  3. Wipe the skillet, and heat one Tablespoon olive oil. Add in the gnocchi and gently fry for a couple of minutes, stirring often, until golden and crisp. Remove the gnocchi from the skillet and set aside.
  4. In the same skillet, prepare the brown butter. Melt butter without touching, until it starts to froth and turns brown, swirling the pan as needed. Remove from the heat, and add the remaining garlic, and thyme.
  5. Add the gnocchi back to the brown butter together with the Brussels sprouts and mushrooms, and toss. Top with parmesan cheese. Enjoy!

Notes

Note: You can also roast the Brussels sprouts in the oven at 400°F (200°C), while you’re making the brown butter gnocchi in the skillet. If you choose this option, you will need to cook the mushroom separately from the Brussels sprouts, ideally at the very end when you add back all the ingredients in the skillet (mushrooms cook very quickly when in contact of heat).

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