Crispy Gnocchi with Brussels sprouts and Mushrooms
Heat 1 Tbsp olive oil in large, nonstick skillet over medium-high heat. Add gnocchi and cook 4-5 minutes, turning often, until browned and crisp. Transfer to a bowl.
Add another 1 Tbsp olive oil to pan and add Brussels sprouts. Sauté for 5-7 minutes, stirring occasionally. Add mushrooms to pan and cook for another 5-7 minutes, until mushroom liquid has evaporated and all vegetables are cooked to your liking.
Add garlic to pan and cook 1 minute more. Return gnocchi to pan and cook for 1-2 minutes, until warmed through. Garnish with shaved parmesan cheese and lemon juice if desired.
If you’re wanting to reduce the prep work, look for shaved Brussels sprouts and sliced white button mushrooms in your grocery store.
Pair this dish with chicken, shrimp, or cubed tofu for a lean protein source.
Nutrition facts for 1 serving:
2 cups vegetables
1 3/4 oz grains
1/4 serving dairy (if using cheese)
Inspired by: Vegetarian Times Recipe
Ingredients
Directions
Heat 1 Tbsp olive oil in large, nonstick skillet over medium-high heat. Add gnocchi and cook 4-5 minutes, turning often, until browned and crisp. Transfer to a bowl.
Add another 1 Tbsp olive oil to pan and add Brussels sprouts. Sauté for 5-7 minutes, stirring occasionally. Add mushrooms to pan and cook for another 5-7 minutes, until mushroom liquid has evaporated and all vegetables are cooked to your liking.
Add garlic to pan and cook 1 minute more. Return gnocchi to pan and cook for 1-2 minutes, until warmed through. Garnish with shaved parmesan cheese and lemon juice if desired.
If you’re wanting to reduce the prep work, look for shaved Brussels sprouts and sliced white button mushrooms in your grocery store.
Pair this dish with chicken, shrimp, or cubed tofu for a lean protein source.