Gnocchi with Roasted Brussels Sprouts

Gnocchi is a dish I did not try until I was an adult. Our potatoes at home were always mashed or homefried, nuked in the microwave whole, made into mayo-ladden salad, or baked as fat wedges to accompany barbecued burgers. When I moved away for college and began grocery shopping for myself at Trader Joe's, my eyes became drawn to a single bag of little bean-shaped potato nuggets surrounded by boxes of dry pasta. I bought the gnocchi and a jar of sauce and ate them that same night for dinner. I became a gnocchi convert.

Sure, you can make your own gnocchi if you have the time and energy, but I love the simplicity of this dish with the store-bought stuff. This recipe is fantastic because you can use any hearty vegetable you want for roasting, or a combination: broccoli, asparagus spears, eggplant, onions and peppers, tomatoes, mushrooms, etc. The roasting time may vary depending on the vegetable, but they would all be magnificent. This meal comes together in about 25 minutes or so, pretty much as soon as the roasted veggies are done cooking.

Gnocchi with Roasted Brussels Sprouts

Inspired by Ali Slagle's Crisp Gnocchi with Brussels Sprouts and Brown Butter

Yield :: 4 servings

Ingredients

• 1lb brussels sprouts, washed and halved (larger ones quartered)
• 3 tablespoons extra-virgin olive oil
• kosher salt
• 1 (16 ounce) package shelf-stable or refrigerated potato gnocchi
• 2 tablespoons nondairy butter
• fresh cracked black pepper
• ½ teaspoon red-pepper flakes
• 1 teaspoon finely grated lemon zest
• 1 teaspoon maple syrup or brown sugar
• 1 tablespoon nutritional yeast or vegan parmesan

Procedure

1. Preheat oven to 425°F. On a large rimmed baking sheet, toss brussels sprouts with 2 tablespoons olive oil and spread in an even layer. Sprinkle with salt. Bake for 20 minutes, rotating the pan after 10 minutes, until slightly charred.
2. While the brussels roast, in a large cast-iron skillet, heat the remaining 1 tablespoon olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered and undisturbed, until golden brown on one side, 2 to 4 minutes. 
3. Add the nondairy butter, a generous amount of cracked black pepper, salt to taste, red pepper flakes, lemon zest, and maple syrup. Cook, stirring occasionally, until the butter is melted and gnocchi is somewhat browned on all sides. 
4. Toss with roasted brussels sprouts and nutritional yeast. Enjoy!

Roasted broccoli variation.