Brussels Sprout Gnocchi
Published March 8, 2013 | Written by The Healthline Editorial Team
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.
|Serving size:||Approx. 1 cup|
|Calories per serving:||199|
|Total Fat 4.4g||7%|
- 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:
- Cut each Brussels sprout in half and thinly slice each half crosswise.
- Boil gnocchi according to package directions and set aside.
- 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.
- 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.
- Serve sprinkled with balsamic vinegar.