There’s something magical about finding a recipe that balances simplicity and flavor, and this Brussels Sprouts, Cherry Tomatoes, and Gnocchi dish does just that. I first encountered a version of this recipe during a weekend trip to visit my cousin, who lives in the countryside. After a long day of exploring the nearby trails, we craved something quick yet delicious, and she whipped up this delightful meal in no time. Since then, it has become one of my go-to recipes, especially on busy weeknights.
What I love most about this recipe is its versatility. While the Brussels sprouts add a nice crunch and the cherry tomatoes provide a burst of sweetness, you can easily tweak it to suit your taste. For instance, if you’re not a fan of Brussels sprouts, you can substitute them with broccoli or asparagus. If you want to add some protein, grilled chicken or crispy bacon would complement the flavors beautifully. Personally, I sometimes like to throw in some red pepper flakes for a bit of heat, or a splash of balsamic vinegar for extra depth.
Another great thing about this dish is how it brings together ingredients that are often already in your kitchen. Gnocchi is a pantry staple in my home because it cooks quickly and pairs well with a variety of vegetables and sauces. The addition of lemon juice at the end brightens up the flavors, making the whole meal feel light and fresh.
One small tip: When cooking the gnocchi, be sure to stir frequently to prevent them from sticking to the skillet. This also helps them get nicely browned and crispy, which is a wonderful contrast to the soft vegetables. And if you’re feeling indulgent, don’t skip the Parmesan cheese on top—it adds a deliciously savory note that ties everything together.
In just 20 minutes, you can have a wholesome, satisfying meal that’s perfect for any night of the week. Give this recipe a try, and don’t hesitate to experiment with your favorite ingredients. Cooking should be fun and creative, so make this dish your own and enjoy every bite!
Brussels Sprouts, Cherry Tomatoes and Gnocchi
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Ingredients
- 1 tablespoon butter
- 1 pound Brussels sprouts, trimmed and quartered
- 1/4 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1/4 cup water
- 1 package (17 ounces) gnocchi
- 1/2 teaspoon lemon juice
- 1 cup cherry tomatoes
- Parmesan cheese (optional)
Directions
- In a large skillet, melt the butter over medium heat. Add the Brussels sprouts, onion, and garlic. Cook until the Brussels sprouts are browned and the onion is translucent, about 5 minutes. Season with salt and pepper, stirring well.
- Add the gnocchi and water to the skillet. Continue cooking, stirring frequently, until the gnocchi begins to brown, about 7-10 minutes. Be sure to keep stirring to prevent the gnocchi from sticking to the skillet.
- Stir in the lemon juice and cherry tomatoes, coating everything evenly. Serve in bowls with a sprinkle of Parmesan cheese on top, if desired. Enjoy!
Storing Suggestions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through. Avoid microwaving as it may cause the gnocchi to become rubbery.
FAQs:
Can I use frozen Brussels sprouts for this recipe?
Yes, you can use frozen Brussels sprouts. Thaw them first and pat them dry to remove excess moisture before cooking.
What can I substitute for gnocchi?
If you don’t have gnocchi, you can use small pasta shapes like orecchiette or even diced potatoes. Adjust the cooking time as needed to ensure they are cooked through.
Can I make this recipe vegan?
To make this recipe vegan, replace the butter with olive oil and omit the Parmesan cheese or use a vegan cheese alternative.
Is there a way to add more protein to this dish?
Yes, you can add cooked chicken, sausage, or chickpeas to increase the protein content. Add them to the skillet along with the gnocchi and water.
What other vegetables can I add to this dish?
You can add other vegetables like bell peppers, zucchini, or spinach. Add them at the same time as the Brussels sprouts to ensure they cook evenly.
How can I prevent the gnocchi from sticking to the skillet?
To prevent the gnocchi from sticking, make sure to stir frequently and use enough water to create some steam. Non-stick skillets or well-seasoned cast iron pans work best for this recipe.
Brussels Sprouts, Cherry Tomatoes and Gnocchi
Ingredients
- 1 tablespoon of butter
- 1 pound of Brussels Sprouts trimmed and quartered
- 1 finely chopped yellow onion ¼ cup
- 2 minced garlic cloves
- ¼ teaspoon of salt
- ⅛ teaspoon of black pepper
- ¼ cup of water
- 1 package of gnocchi 17 ounces
- ½ teaspoon of lemon juice
- 1 cup of cherry tomatoes
- Parmesan cheese optional
Instructions
- In a large skillet, melt the butter over medium heat. Add the Brussels Sprouts, chopped onion, and minced garlic. Cook until the Brussels Sprouts are browned and the onion is translucent, about 5 minutes. Season with salt and pepper, stirring well.
- Add the gnocchi and water to the skillet. Continue cooking, stirring frequently, until the gnocchi begins to brown, about 7-10 minutes. Be sure to keep stirring to prevent the gnocchi from sticking to the skillet.
- Stir in the lemon juice and cherry tomatoes, coating everything evenly. Serve in bowls with a sprinkle of Parmesan cheese on top, if desired. Enjoy!
