Easy Gnocchi with White Wine, Mushrooms and oven-roasted Brussel Sprouts
Easy Gnocchi with White Wine, Mushrooms and oven-roasted Brussel Sprouts
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Servings: 2
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!