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    Oh My Veggies » Vegetarian Recipes » Vegetarian & Vegan Pasta Recipes

    Recipe | Gnocchi with Roasted Brussels Sprouts, Lemon & Pine Nuts

    Published: Oct 14, 2013 · by Nicole · Updated: Feb 15, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Gnocchi with Roasted Brussels Sprouts, Lemon & Pine Nuts
    A lot of people tell me that they can't cook and I don't think that's true--the problem is that a lot of people never give themselves the opportunity to cook without recipes or guidance. That's how you develop your instincts when it comes to cooking--by playing with different ingredients and flavors. As you gain experience doing that, you gain confidence. Your instincts get better. Cooking is not a skill you're born with; it's something that can only come with practice. If you've only cooked by following recipes, try putting together one meal a week without a recipe. It doesn't have to be anything elaborate--in fact, it's probably best to keep it simple. It might be disastrous at first, but I promise you, you'll get better and better with each meal.

    Gnocchi with Roasted Brussels Sprouts
    Gnocchi is an easy ingredient to experiment with. And while I have a recipe for gnocchi on my blog, I don't have a recipe using gnocchi. It was clearly time, right? Because gnocchi are little pillows of deliciousness. Since I'm on a Brussels sprouts kick, I added those too, along with fresh lemon zest, Parmesan cheese, toasted pine nuts, and olive oil. I knew all of these things went together because I've used them in my cooking before. Even though this was the first time I put all the ingredients together in a recipe, my experience told me it would work out. Which it did! You can serve this with a salad for a light meal or divide it into two or three servings if your appetite is a little bigger. It's a delicious, easy fall dinner.

    Gnocchi with Roasted Brussels Sprouts, Lemon & Pine Nuts Recipe

    Gnocchi with Roasted Brussels Sprouts, Lemon & Pine Nuts

    Gnocchi tossed with roasted Brussels sprouts, lemon zest, and toasted pine nuts.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: gnocchi recipe, Gnocchi with Roasted Brussels Sprouts, Lemon & Pine Nuts
    Servings: 2 large servings or 4 smaller servings
    Calories: 751kcal
    Author: Oh My Veggies

    Ingredients

    • 1 pound Brussels sprouts trimmed and quartered
    • 2 tablespoons olive oil divided
    • 1 pound gnocchi cooked according to package instructions and drained
    • Zest from 1 lemon
    • ¼ cup toasted pine nuts
    • ¼ cup shredded Parmesan cheese
    • Salt and pepper to taste
    US Customary - Metric

    Instructions

    • Preheat oven to 400ºF.
    • Toss the Brussels sprouts with 1 tablespoon of olive oil in a large bowl. Transfer to a rimmed baking sheet and roast in the oven for about 20 minutes, or until tender and beginning to brown, stirring occasionally.
    • Transfer the gnocchi and Brussels sprouts to the large bowl. Toss with the lemon zest, pine nuts, and cheese, then season with salt and pepper to taste.

    Notes

    In Europe, Parmesan cheese is never vegetarian. Substitute a different kind of cheese if you're a strict vegetarian.

    Nutrition

    Calories: 751kcalCarbohydrates: 103gProtein: 23gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 8gMonounsaturated Fat: 14gCholesterol: 9mgSodium: 1026mgPotassium: 995mgFiber: 14gSugar: 6gVitamin A: 1813IUVitamin C: 193mgCalcium: 291mgIron: 12mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes 30 minutes or less, brussels sprouts, fall, main dishes

    Reader Interactions

    Comments

    1. Genevieve says

      October 23, 2013 at 4:02 pm

      Love the idea of pairing brussels sprouts with gnocchi instead of other types of pasta noodles because their shapes go so well together! I also like that you kept the dish simple instead of adding a butter or cream sauce, which is hard to find with gnocchi recipes!

      Reply
      • Kiersten says

        October 24, 2013 at 8:25 pm

        For me, gnocchi are so heavy to begin with, I hate adding a heavy sauce to the too! Maybe heavy isn't the right word--dense? I don't know, but they're definitely filling!

        Reply
    2. Marta says

      October 25, 2014 at 12:23 pm

      Delicious and the kids loved it, BUT: make sure to use actual lemon zest and NOT a squirt of bottled lemon juice. For some reason there was an odd whiff of sick . . . .

      Reply
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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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