Pan-Fried Gnocchi with Mushrooms & Brussels Sprouts
March 15, 2009
J. was out of town on business all week, eating out for every meal. For his first dinner back in the house, I wanted to make something with plenty of veggies, and that would be homey and simple. We both love mushrooms and Brussels sprouts, and not surprisingly we both really enjoyed this dish — I will make it again.
I’ve only seen plain white gnocchi in my supermarket, but my parents were on Arthur Avenue in the Bronx recently and picked us up a package of shelf-stable whole wheat gnocchi. They were really delicious, and definitely added a heartier flavor to this dish. I’ll have to keep my eyes open for them around here.
This recipe can easily be made vegan if you substitute olive oil for the butter, and omit the cheese at the end (or use soy).
Pan-Fried Gnocchi with Mushrooms & Brussels Sprouts
Adapted from Vegetarian Times, February 2009
1 Tbsp. butter
olive oil
1 lb. shelf-stable gnocchi (I used whole wheat)
1 lb. cremini mushrooms (also called baby bellas), sliced
1 tsp. garlic, minced
salt & pepper to taste
8 oz. fresh Brussels sprouts, trimmed and sliced
Parmesan cheese for sprinkling on top (optional)
In a large non-stick skillet, melt butter with a drizzle of olive oil and saute gnocchi until they are lightly browned and starting to crisp. Transfer from pan to a large, heat-proof bowl.
Add another drizzle of olive oil to the empty pan and saute mushrooms and garlic over medium-high heat, until the mushrooms release their moisture and are softened slightly (about 8 minutes). Season lightly with salt and pepper. Add them to the bowl with the gnocchi.
Add one last drizzle of olive oil into the empty pan, if you need it (there may be residual oil from the mushrooms). Saute the Brussels sprouts for 7 minutes or so, until they start to caramelize and soften.
Add mushrooms and gnocchi back into the pan with the Brussels sprouts, and toss them all together for a few minutes until heated through.
Serve hot, topped with Parmesan cheese.
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Filed under: Veggie Mains
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 4 and 6, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 
6 Comments
1.
Grammy | March 15, 2009 at 7:43 pm
Looks gorgeous, and tasty, too!
2. chickinthekitchen.com &ra&hellip | March 15, 2009 at 8:30 pm
[...] night I tried a new recipe which was delicious: Pan-Fried Gnocchi with Mushrooms & Brussels Sprouts. We’ll definitely make it [...]
3.
Mushrooms Canada | March 16, 2009 at 9:13 am
Ohh, mushrooms and Brussels sprouts… that’s interesting! I will have to give this one a try.
Thanks for the inspiration!
- Brittany
4.
Cristen | March 16, 2009 at 7:38 pm
Looks delicious! I would love to add some extra protein into that. Any suggestions?
I initially thought cheese, but I feel like it might overpower the flavor of the vegetables. Maybe something mild like mozzarella. Scramble an egg in with it? I have to say the mushrooms and Brussels were so good together that I might just skip the gnocchi and use it either as a side with chicken or as an omelet filling. — Dara
5.
Hillary | March 20, 2009 at 10:06 am
I never realized how versatile gnocchi can be. I wouldn’t have thought of preparing it this way! We usually eat ours with pasta sauce.
6. chickinthekitchen.com &ra&hellip | March 8, 2010 at 9:24 am
[...] Wednesday: Roasted chicken, Pan-Fried Gnocchi with Mushrooms & Brussels Sprouts [...]
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