Easy Gnocchi with White Wine, Mushrooms and oven-roasted Brussel Sprouts

Vegetarian Gnocchi with mushrooms brussel sprouts

So this was my first time trying the La Molisana gnocchi and it was incredible! If you told me this gnocchi was made fresh I wouldn’t second guess you. Also, the texture was beautifully soft and spongy and the best thing of all is how well priced they are at my local Food Lover’s Market – R34,99 for 500g (this wasn’t on a discount/special so this price shouldn’t fluctuate drastically).

This dish is meatless, cost-effective, and just so bloody tasty! If you’re vegan then you can just substitute the parmesan for your vegan parmesan substitute or leave it out! Oh and for the vegetarians, you can feel free to add a dash of cream – I didn’t, but you definitely can) but this will definitely elevate this dish if you’re feeling boujee… I would add the cream when adding the sauteed mushrooms.

This recipe truly celebrates the fact that less is more and that’s what I love about it – you’re not adding a multitude of spices, time and effort into this dish. I just wish I made double the amount because as you know, I’m the leftover queen!

The flavour profile of this dish is quite earthy and beautifully savory… a must-try, chefs!

Vegetarian gnocchi pasta la molisana

Easy Gnocchi with White Wine, Mushrooms and oven-roasted Brussel Sprouts

  • Servings: 2-4
  • Difficulty: Easy
  • Print


  • 6 tbsp olive oil
  • 250g Brussel sprouts
  • 250g button mushrooms
  • 1 onion, finely diced
  • 1 green pepper, finely diced
  • 2 green chilies, chopped
  • 3-4 garlic cloves, chopped
  • 2 tbsp fresh thyme
  • 1/2 cup white wine
  • 1 veggie stock concentrate (30g)
  • 500g Gnocchi
  • 1/4 cup parmesan (30g)
  • Salt and Pepper to taste


  1. Preheat the oven to 200 degrees celsius.
  2. Cut the Brussel sprouts in half and place in an oven-proof dish. Lightly cover with 1 tbsp olive oil and ensure they’re all facing down and lying flat. Roast for 20-25 mins. Do not move them around during the cooking process otherwise, they won’t caramelize. Roasted Brussel Sprouts
  3. Wash and cut the mushrooms in half. Add 2 tbsp olive oil to a medium saucepan, add the mushrooms and saute until browned. It’s important for the mushrooms to be caramelized and have color – their flavour and texture adds a great deal to the dish. Once browned, remove from the saucepan and keep aside until Step #6
  4. Add the remaining olive oil, onions, green pepper, green chilies, garlic, and thyme to a medium saucepan and saute for 5-8mins. Add the white wine and vegetable stock cube and cook until the liquid has reduced by 2/3rds.Onion Chili Gnocchi Pasta Vegetarian La MolisanaRoasted brussel sprouts Gnocchi pasta white wine
  5. In a large saucepan bring salted water to a boil. Once boiling you may add the Gnocchi. Cook until ALL the gnocchi has floated to the top. REMEMBER: to keep a cup of the Gnocchi water aside.Gnocchi La Molisana Food Lovers Market Cooking Boiling
  6. Add the Gnocchi and 1/2 cup of the pasta water to the onion and green pepper mixture. Cook for 2 mins. Add the mushrooms and parmesan. Once the parmesan has melted and the pasta water has thickened slightly you may remove the gnocchi from the heat. Add salt and pepper to taste.Roasted brussel sprouts Gnocchi pasta white Vegetarianne
  7. Place the Brussel sprouts on top of the gnocchi before serving. Add additional parmesan if needed (personally, you can never have enough parmesan) – I also love giving the dish a last drizzle of olive oil before serving. Enjoy!

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