Some nights I just don’t feel like cooking nor do I feel like going out to eat. On those nights, I make sure I always have an easy meal on hand. Maybe it’s leftovers I’ve kept in the freezer or maybe it’s something that can be cooked fast. Cooking something fast does not mean it can’t be healthy or not taste great!
This healthy recipe is one I’ve made time and time again yet I never grow tired of it. It comes together by using one of my favorite paleo friendly frozen pasta by Capello’s. If you can’t find frozen gnocchi, try a shelf stable kind in the pasta aisle of your favorite grocery store. Gnocchi is a potato based dumpling style pasta and I’ve found it in numerous stores (including Big Lots!).
You can use plant based butter as I did, or regular. Don’t like brussels? Use broccoli instead. You can tailor it to suit your dietary needs. See the See the Tips and Tricks section below the recipe for some helpful recipe ideas.
Servings: 2-3
Preparation + Cooking Time: 30 minutes
Suggested kitchen tools: 2 large baking sheets, grater or zester, tablespoon, parchment paper, knife, large skillet, spoon
Ingredients:
1 lb. brussel sprouts
1 tablespoon olive oil
1 package gnocchi (I used a frozen** variety of Capello’s Grain Free)
1 lemon (zest + 1/2 of the lemon’s juice)
6 tablespoons butter (I used Miyoko’s plant based salted butter, use ghee for Paleo)
salt and pepper
Optional Toppings:
honey, parmesan cheese (I used Violife plant-based parm), red chili pepper
How-To:
Heat your oven to 400 degrees (F)
Cut the brussels in half. Rinse well. Set aside.
Line two baking trays with parchment paper.
Place the brussels sprouts onto one tray and drizzle with the olive oil, a pinch of salt, and a pinch of pepper. Toss with a spoon lightly to combine. Place the gnocchi onto the other tray.
Place both trays in the oven for 15-20 minutes, stirring both around the 10 minute mark.
While the gnocchi and brussels roast, melt the butter on medium low heat (5-10 minutes).
While the butter melts, zest the lemon into the skillet (I used a fine cheese grater). Cut the lemon in half and squeeze 1/2 of the lemon into the butter. (You can add the juice from the other half of the lemon if you want more lemon flavor).
When the gnocchi and brussels are slightly browned, remove from the oven and add to the melted butter mixture. Mix to combine. Remove from heat.
To serve: Spoon some gnocchi and brussels onto a plate. Optional: Drizzle with a bit of honey, a sprinkle of red chili pepper and some shredded parmesan cheese.
Eat and enjoy!
Tips and Tricks:
I found my ingredients at Whole Foods but the ingredients could be found at most grocery stores and online
**If you didn’t use a frozen gnocchi, it will bake a bit faster than a frozen variety. Lessen your cook time if it was not frozen.
You can substitute regular butter, regular cheese and a grain based (wheat flour) gnocchi if you don’t need this to be paleo, dairy free and gluten free.
Don’t like brussels? Try broccoli instead. Don’t like gnocchi? Try your favorite pasta instead.
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Easy Dinner in 30 Minutes: 7 Ingredient Roasted Brussels Sprouts and Gnocchi (DF, GF, P)
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Food prepared, styled and photographed by Carolyn J. Braden