Balsamic Baked Gnocchi with Parmesan and Brussels Sprouts
Have you ever tried baking gnocchi? It crisps up on the outside and stays soft and pillowy on the inside and - bonus- when you use frozen gnocchi, as this recipe calls for, you don’t even have to thaw it first! If you’d like to make things even faster, skip slicing the sprouts and grab a bag or shaved brussels sprouts from your produce aisle; it’s often stored alongside the prepared coleslaw mix.
Servings: 2
Equipment
Ingredients
- 8 ounces shaved brussels sprouts
- 28 ounce frozen gnocchi
- 1 large yellow onion sliced thin
- 1 teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
- ½ cup grated parmesan cheese
Instructions
Prep Ahead
- Shave the brussels sprouts and transfer to a resealable bag or container.
- Thinly slice the onions and store with the brussels sprouts
- If needed, grate the parmesan cheese and transfer to a resealable bag or container.
Prepare From Prepped
- Toss the ingredients together and follow the steps in Make It From Fresh
Make From Fresh
- Preheat the oven to 400*F.
- Toss the ingredients together in a large bowl until well coated. There’s no need to thaw the gnocchi beforehand.
- Spread the ingredients on the sheet pan in an even layer, doing your best to distribute the gnocchi evenly across the pan.
- Place in the oven and bake 10-12 minutes until the onions have softened, the brussels sprouts have started to brown, and the gnocchi is cooked through and pillowy.