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
The flavor combination alone, should be reason enough. However, in addition, sweet potatoes are rich in vitamins and fiber, where as Brussels sprouts, are high in antioxidants and nutrients. This homemade vegetarian meal provides a healthy and satisfying option for any diet.
Gnocchi is fun to make! This is a great cooking project with your kids. Also, crafting gnocchi from scratch allows for control over ingredients, ensuring a fresh and wholesome meal that’s free from preservatives and artificial additives.
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 Brussels Sprouts
This pasta dish comes together easily. While the potatoes are steaming or roasting, use that time to cut the Brussels sprouts and start cooking them in a pan. Use medium heat to ensure the Brussels become tender without browning too fast.
- 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 they cook, remove the stems from the Brussels sprouts and shave or slice into ribbons.
- Heat olive oil in a large pan over medium heat. Sauté the sliced Brussels sprouts, allowing them to brown slightly. Stir occasionally.
- 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 1 cup of flour and 1 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.
- Once the gnocchi float, transfer them directly into the pan using a slotted spoon. Add in the butter, stirring gently to coat the gnocchi and Brussels sprouts evenly.
- Taste for salt. Plate the savory Sweet Potato Gnocchi. Garnish with freshly grated Parmesan cheese, if desired and cracked black pepper.
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
- 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 they cook, shave or slice the Brussels sprouts into ribbons.
- Heat the olive oil in a large pan over medium heat. Sauté the sliced Brussels sprouts, allowing them to brown slightly. Stir 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 1 cup of flour and 1 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. On a floured surface, 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 and cook until they float to the top, indicating they’re done.
- Once the gnocchi float, transfer them directly into the pan with the crispy Brussels sprouts. Add the butter and continue cooking for an additional minute, stirring gently to coat the gnocchi and Brussels sprouts evenly.
- Taste for salt. Plate the Sweet Potato Gnocchi with Crispy Brussels Sprouts and garnish generously with freshly grated Parmesan cheese and cracked black pepper.
Notes
- Choose medium-sized, firm sweet potatoes for even cooking and ideal texture.
- 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 cooking and crispy edges when sautéing.
- 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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