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 (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 bougee… 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!
Easy Gnocchi with White Wine, Mushrooms and oven-roasted Brussel Sprouts
Ingredients
- 6 tbsp olive oil
- 250 g Brussel sprouts
- 250 g button mushrooms
- 1 onion finely diced
- 1 green pepper finely diced
- 2 green chilies chopped
- 3-4 garlic cloves chopped
- 2 tbsp fresh thyme
- ½ cup white wine
- 30 grams veggie stock concentrate
- 500 g gnocchi
- 30g 1/4 cup parmesan
- Salt and Pepper to taste
Instructions
- Preheat the oven to 200 ℃/405℉.
- Cut the brussel sprouts in half and place in an ovenproof dish. Coat with 1 tbsp olive oil, mix and make sure the brussel sprouts are flat side down. Roast for 25 mins undisturbed.
- Wash and cut the mushrooms in half. Add 2 tbsp olive oil to a medium saucepan and bring to a medium-high heat. Add mushrooms and sauté until browned. Once browned, set aside until step #8.
- In the same pan, add the remaining olive oil, onions, green pepper, green chilies, garlic, and thyme and saute on a medium-high heat for 5-8mins.
- Add the white wine and vegetable stock cube and cook until the liquid has reduced by 2/3rds.
- In a medium saucepan, bring salted water to a rolling boil. Drop in the gnocchi and boil until it floats to the top. Note: keep a cup of the gnocchi water aside for later on in the recipe.
- Add the drained gnocchi and 1/3 cup of the pasta water to the onion and green pepper mixture. Cook for 2 mins.
- Add the mushrooms and parmesan. Remove the gnocchi from the heat once the parmesan has melted and the pasta water has thickened slightly. Add salt and pepper to taste.
- 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!