If you’re looking for a delightful and wholesome meal that brings together the comforting flavors of sweet potatoes and the crispy goodness of Brussels sprouts, then this Sweet Potato Gnocchi with Crispy Brussels Sprouts recipe is exactly what you need. This sweet potato dish not only satisfies your taste buds, but also offers a healthy alternative to traditional gnocchi by incorporating the nutritious goodness of sweet potatoes.
Why You Should Make this Gnocchi with Brussels Sprouts Recipe
- Healthy Comfort Food: This dish combines the cozy flavors of traditional gnocchi with nutrient-packed sweet potatoes and Brussels sprouts, making it both comforting and wholesome.
- Perfect for Fall and Winter: Sweet potatoes and Brussels sprouts are at their peak during cooler months, making this homemade gnocchi recipe the perfect seasonal dish to celebrate autumn and winter flavors.
- Packed with Nutrients: Sweet potatoes are loaded with vitamins A and C, while Brussels sprouts add fiber, antioxidants, and a boost of flavor.
- Great for Meal Prep: This sweet potato gnocchi with crispy Brussels sprouts recipe can easily be made ahead and stored in the fridge, so you can have a tasty meal ready to reheat throughout the week.
- Vegan and Vegetarian Friendly: This easy to make side dish is naturally vegetarian, and it can be easily adapted for a vegan diet by using plant-based alternatives, making it a versatile choice for different dietary needs.
- Perfect Side or Main Dish: Serve this gnocchi with Brussels sprouts as a delicious side dish for holiday gatherings, or enjoy it as a satisfying vegetarian main course.
- Bursting with Flavor: Roasting the Brussels sprouts brings out their natural sweetness, and the sweet potato gnocchi pairs beautifully with the earthy, caramelized flavors.
- Easy to Customize: Add your favorite toppings like Parmesan cheese, a drizzle of balsamic glaze, and/or crushed red pepper for extra flavor and texture.
Ingredients to Make Sweet Potato Gnocchi with Brussels Sprouts
- Sweet Potatoes: Canned sweet potato puree (unsweetened, or butternut squash puree are great alternatives. Yes, you can make this gnocchi recipe using the traditional Yukon gold or russet potato.
- Flour: Feel free to substitute the all-purpose flour with a gluten-free alternative to make gluten-free gnocchi.
- Brussels Sprouts: For a variation of this recipe, try using broccoli or cauliflower.
- Butter: Choose vegan butter for a dairy-free, vegan gnocchi.
- Parmesan Cheese: Nutritional yeast or vegan Parmesan-style cheese will work for a dairy-free gnocchi. Also, feel free to leave out the cheese.
How to Make Gnocchi with Crispy Brussels Sprouts
- Prepare the sweet potatoes by either microwaving them for 7 to 10 minutes wrapped in a damp paper towel until tender, or roasting them at 400°F(200°C) for about 40 minutes after poking them with a fork.
- Shave or slice the Brussels sprouts into ribbons. Toss with salt, pepper and olive oil. Roast at 425°F (218°C) until crispy and golden brown.
- Once the sweet potatoes are tender, let them cool slightly and then remove the flesh with a spoon. Either run it through a potato ricer into a bowl, or mash with a fork. Combine the mashed sweet potatoes with a cup of flour and a teaspoon of salt. Knead the mixture on a flat surface for about a minute, adding more flour as needed to reduce stickiness.
- Divide the dough into 4 equal pieces. Roll each piece into a long rope and cut it into 1-inch pieces. You can leave the gnocchi as is or create ridges with a fork or gnocchi board for texture.
- Bring a pot of water to a boil. Salt. Carefully place the gnocchi into the boiling water (water should not be at a heavy rolling boil) and cook until they float to the top.
- Add the roasted sprouts to a pan, along with the butter.
- Once the gnocchi float, transfer them directly into the pan with the Brussels sprouts using a slotted spoon, stirring gently to coat the gnocchi and Brussels sprouts evenly.
Alternative Methods to Roasting the Brussels Sprouts in the Oven
- Air Fryer Method: Toss Brussels sprouts with olive oil, salt, and pepper, then air fry at 375°F (190°C) for 10-15 minutes, shaking halfway for even crispiness.
- Sautéing Method: Heat olive oil in a pan over medium-high heat, add Brussels sprouts, and cook for 8-10 minutes until browned and tender, stirring occasionally.
How to Serve and Store Gnocchi with Crispy Brussels Sprouts
Enjoy this Sweet Potato Gnocchi dish alone, or simply pair with:
- Light Salad: A simple mixed green salad dressed with a light vinaigrette.
- Garlic Bread: Slices of warm, toasted garlic bread.
- Protein: For a heartier meal, pair with grilled or pan-seared salmon or chicken.
If there happens to be leftovers, follow these steps for storage:
- Refrigeration: Place the leftover Sweet Potato Gnocchi with Crispy Brussels Sprouts in an airtight container and store it in the refrigerator for up to 2-3 days.
- Reheating: To reheat, gently warm the leftovers in a pan on the stove over low-medium heat. Add a splash of water or broth to prevent the dish from drying out.
- Freezing (optional): You can freeze portions of the gnocchi dish for longer-term storage. Place cooled leftovers in freezer-safe containers or bags, ensuring they’re airtight to prevent freezer burn for up to 2 months. Thaw overnight in the refrigerator before reheating. Alternatively, once the sweet potato gnocchi is cut, and prior to cooking, flash freeze then store in an airtight container and freeze for later.
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Sweet Potato Gnocchi with Crispy Brussels Sprouts
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
If you’re looking for a delightful and wholesome meal that brings together the comforting flavors of sweet potatoes and the crispy goodness of Brussels sprouts, then this Sweet Potato Gnocchi with Crispy Brussels Sprouts recipe is exactly what you need.
Ingredients
- 1-pound sweet potatoes (approximately 2 medium-sized)
- 1 cup flour, plus
- 1 1/2 teaspoon salt, divided
- 1 pound Brussels sprouts
- 1 1/2 tablespoons oil
- 2–3 tablespoons butter
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (218°C).
- Prepare the sweet potatoes by either microwaving them for 7 to 10 minutes wrapped in a damp paper towel until tender, or roasting them at 400°F (200°C) for about 40 minutes after poking them with a fork.
- While the sweet potatoes cook, shave or slice the Brussels sprouts into ribbons.
- Add the Brussels sprouts to a bowl and toss with the salt, pepper and olive oil.
- Spread the sprouts onto a sheet pan in a single layer. Roast until crispy. Tossing occasionally.
- Once the sweet potatoes are tender, let them cool a bit and then remove the flesh. Either run it through a potato ricer into a bowl, or mash thoroughly with a fork.
- Combine the mashed sweet potatoes with one cup of flour and a teaspoon of salt. Form a soft dough.
- Knead the mixture on a flat surface for about a minute, adding more flour as needed to reduce stickiness.
- Divide the dough into 4 equal pieces.
- On a floured surface, roll each piece into a long rope and cut it into one-inch pieces. You can leave the gnocchi as is or create ridges with a fork or gnocchi board for texture.
- Bring a pot of water to a gentle boil. Salt. Carefully place the gnocchi into the water.
- Place the roasted sprouts in a pan with the butter.
- As the gnocchi float to the top, cook for another minute or two.
- Transfer the gnocchi directly into the pan with the crispy Brussels sprouts., stirring gently to coat the gnocchi and Brussels sprouts evenly.
- Taste for salt.
- Transfer the Sweet Potato Gnocchi with Crispy Brussels Sprouts to a bowl and garnish generously with freshly grated Parmesan cheese and cracked black pepper.
- ENJOY!
Notes
- Choose medium-sized, firm sweet potatoes for even cooking and ideal texture.
- Allow the potatoes to cool slightly before ricing or combining with the flour to avoid “gumminess.”
- Aim for a soft but not overly sticky dough consistency when combining sweet potatoes, flour, and salt.
- Add additional flour, as needed.
- Create ridges on the gnocchi using a fork or gnocchi board to help sauce adhere better.
- Avoid overcrowding the boiling water when cooking gnocchi to prevent sticking; remove cooked gnocchi promptly as they float to the surface.
- Slice Brussels sprouts into ribbons for quicker roasting and crispy edges.
- Taste and adjust seasoning before serving; a dash of extra salt or Parmesan cheese can enhance the dish.
- Garnish with freshly grated Parmesan cheese and cracked black pepper.
- Substitute the all-purpose flour with a gluten-free option
- To make vegan gnocchi, replace the butter and cheese with dairy-free options.
- Experiment with different toppings or sauces to compliment the dish, such as a light cream sauce or balsamic reduction.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Pasta
- Method: Moderate
- Cuisine: American
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