The first time I ever had gnocchi was at Michael Chiarello’s Bottega in Napa Valley. Scratch that, it probably wasn’t my first time having gnocchi, like ever, but it was the first time I’d had them served with a crispy outer crust and not drenched in some sort of cream or pesto sauce. All memories of traditional, or you know, pillowy, gnocchi faded away into the ether. When it comes to gnocchi, for this girl, pan fried is the way to go.
To pan fry gnocchi, start with the traditional bath in a pot of boiling water for a few minutes. The gnocchi is then tossed directly into a hot skillet with a bit of oil until golden brown. The result is a heartier dish with a satisfying and toothsome first bite. The delicate, fluffy characteristics of potato dumplings are still there, but you get to relish in that lovely, crispy exterior for a moment. What’s not to like?! Add some shredded brussels sprouts, garlic and sage, and root veg to the mix, and you’ve got yourself an almost one pan meal that’s ready in about 30 minutes.
For this dish, I use boxed gnocchi from DeLallo. Fresh store bought (the kind in the refrigerated section at the grocery store) or homemade gnocchi would work as well. I’ve never actually made fresh gnocchi, but it’s definitely on my list… right up there with making my own almond milk, sprouting my own beans, and pickling my own vegetables, et cetera, et cetera. Basically, it might never happen. I’ve dabbled in homemade pastas – ok, that one time! – but this meal is a go to weeknight supper in my house and the pre-made stuff is just more realistic. Dried gnocchi – versus the fresh stuff from the grocery store – is also free of any egg or added oil, so it’s vegan and lower in fat. It’s relatively east to find gluten free versions of boxed gnocchi as well, which is huge for all you gluten-phobes out there.
For the hubs, I top the gnocchi with freshly grated parmesan cheese, but not before portioning out some for myself and swapping in lemon zest to make it 100% vegan. You’re really not missing out on much and the brightness of the lemon zest is perfection paired with the earthiness of the sage and slight sweetness from the sweet potatoes. So yum.
- 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
- 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.
- 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.
- Top with lemon zest and parmesan.
**Feel free to sub 1 cup of veggie broth.
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