Description
These Brussels Sprouts Gnocchi with Feta are roasted, not boiled, and made in just one pan! They're crispy, chewy, simple, easy to make, and packed with flavor. They're delicious on their own, but you can serve them with a side of protein like chicken or salmon as well!
Ingredients
- 1 lb brussels sprouts, ends removed
- 1 lb potato gnocchi (refrigerated or shelf-stable)
- 2 tbsp avocado oil (or other cooking oil)
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
- 1/4 tsp chili flakes (optional)
- 1/2 cup crumbled feta
- 1/2 tsp lemon zest (1/2 lemon)
- Lemon juice to taste
- Drizzle of extra virgin olive oil (optional)
Instructions
- Preheat your oven to 425°F and prepare a large baking sheet. Parchment paper is optional.
- Slice your brussels sprouts in half and add them to one half of the baking sheet. Add gnocchi to the other half.
- Drizzle both with avocado oil and toss to coat.
- Season them with Italian seasoning, garlic powder, onion powder, sea salt, black pepper, and chili flakes if using. Toss to coat everything.
- Lay the brussels sprouts cut side down and make sure they have enough space and aren’t overlapping.
- Roast them in the preheated oven for 15 minutes, toss, and roast for 10 more minutes.
- Sprinkle on the crumbled feta and fresh lemon zest. Return the pan back into the oven to melt the cheese slightly.
- Squeeze fresh lemon juice over everything and drizzle with a little bit of olive oil if desired, and enjoy warm.
Notes
Gnocchi: There’s no need to boil the gnocchi before roasting them. Keep in mind that roasting them yields a completely different texture than when you boil them. They’re crispy and much chewier. You can also roast the brussels sprouts on their own and boil the gnocchi separately. Add the boiled gnocchi into the oven for the last 5 minutes of cooking, tossed in a splash of avocado oil to toast them lightly. You’ll need to use parchment paper in this case.
Storing: Store any leftovers in an airtight container in the fridge for 2-3 days.
Reheating: I always recommend reheating the leftovers because roasted gnocchi become very tough once refrigerated. Reheat them in a non-stick pan with a splash of water until warmed through.