Brussels Sprout Gnocchi

Brussels Sprout Gnocchi

Published March 8, 2013 | Written by

Published by: Healthline Exclusive

Servings: 4
Total Time: 30 min

Prep Time: 15 min | Cook Time: 15 min


Gnocchi are Italian potato dumplings you can find either frozen or in the pasta aisle. They can be served immediately after boiling or quickly saut?ed for a wonderful golden brown and crunchy exterior.

Nutrition Facts
Serving size: Approx. 1 cup
Calories per serving: 199
% Daily Value*
Total Fat 4.4g 7%
Saturated Fat 0.6g 3%
Sodium 421mg 18%
Total Carbohydrate 37.3g 12%
Protein 4.9g 7%
Percent Daily Values are based on a 2,000 calorie diet.


  • 1/2 pound Brussels sprouts, trimmed
  • Vegetable cooking spray
  • 1/2 large onion, thinly sliced
  • 1 teaspoon minced garlic
  • 1/2 cup cherry tomatoes, halved
  • 1 (13 oz.) package of potato gnocchi
  • 1 tablespoon olive oil
  • 2 tablespoons balsamic vinegar

Step by Step:

  1. Cut each Brussels sprout in half and thinly slice each half crosswise.
  2. Boil gnocchi according to package directions and set aside.
  3. Heat large non-stick skillet or wok coated with cooking spray over medium-high heat. Add onions and garlic and sauté 2 minutes. Add Brussels sprouts and stir-fry 4 minutes. Reduce heat to medium and add tomatoes. Cook 1 to 2 minutes or until Brussels sprouts are crisp-tender. Remove from pan and keep warm.
  4. Heat olive oil in skillet and add gnocchi. Cook until golden brown, stirring occasionally, about 3 minutes. Add Brussels sprout mixture and toss to combine.
  5. Serve sprinkled with balsamic vinegar.