Pan Fried Gnocchi with Sweet Potatoes & Shredded Brussels Sprouts
 
 
Serves 4
Author:
Ingredients
  • 1 pounds brussels sprouts trimmed and shredded
  • 1 large sweet potato chopped (about 1 pound)*
  • 2 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil, divided
  • 8 ounces no salt added vegetable stock**
  • 1 teaspoon ground sage
  • 1 tablespoon maple syrup
  • juice of ½ lemon
  • zest of 1 lemon
  • shredded parmesan for topping (optional)
  • salt & pepper
Instructions
  1. Bring a large pot of salted water to a boil. Heat 2 tablespoons olive oil in large saucepan over medium-high heat. Add garlic, sweet potato, brussels sprouts, sage and pinch of salt and pepper and toss to combine. Add vegetable stock and continue cooking over medium-high heat (uncovered) until stock has evaporated - about 10 minutes.
  2. Meanwhile, cook gnocchi according to package directions and drain. Add 1 tablespoon of olive oil to a pan over medium-high heat. Add gnocchi and saute until evenly browned and crisp on the outside - 5 to 10 minutes. Once stock has evaporated add maple syrup to vegetables and continue cooking until they begin to brown and caramelize, 5 minutes more. Add gnocchi to vegetable pan with lemon juice and salt and pepper to taste. Toss to combine.
  3. Top with lemon zest and parmesan.
Notes
*I used a white skinned sweet potato in this recipe because it holds up a bit better during cooking than the orange flesh variety.
**Feel free to sub 1 cup of veggie broth.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/pan-fried-gnocchi-with-sweet-potatoes-shredded-brussels-sprouts/