Thursday, January 10, 2013

Gnocchi, Brussels Sprouts and Mushrooms, oh my!

A year or two ago I found this recipe on the Vegetarian Times website, printed it out and thought I'd make it one day.  From the first taste, it has been a favorite of both mine and Troubadour's. Here is a link to the original recipe although it does look like there are errors in it now. ----> LINK

I haven't changed too many things with it except to eliminate the cheese and make it vegan.  Sometimes I'll add sliced onions to the brussels sprout mix and most often I will put in a drop or two of liquid smoke while cooking the brussels sprouts to mimic a bit of bacon taste.

I use vacuum packed gnocchi found in the pasta aisle.  I cannot find the frozen kind here.  I have read some tips that they turn out crispier when used from frozen, but they work fine thawed. I have made homemade potato gnocchi, which tasted fine but the texture wasn't quite right.

NOTE - Not all gnocchi is vegan, check for dairy ingredients.



1-16 oz pkg Gnocchi
4-5 Tbsp Olive Oil
1 lb Crimini mushrooms, quartered (I prefer brown mushrooms)
1 lb Brussels Sprouts, ends cut off, outer leaves removed and sliced thin
2 cloves Garlic, minced
2 drops Liquid Smoke
fresh ground black pepper to taste
     Optional - 1 Onion, sliced thin


1. Add a tablespoon or two of olive oil to a large pan on medium high heat.  Add gnocchi and fry until crispy then set aside.

(Gnocchi frying in the pan)
2.  Add another tablespoon or two of olive oil to the pan.  Add mushrooms and saute.  If the pan gets a bit dry, do not hesitate to add a little water to prevent sticking and burning, it will evaporate.  When desired doneness, set aside.  I prefer them a little al dente.

(Mushrooms sauteing in the pan)
3.  Add the remaining tablespoon or two of olive oil to the pan and then add the brussels sprouts and onions if using.  Saute stirring often.  If using liquid smoke and garlic add them now and cook for 1-2 minutes longer.

(Brussels sprouts sauteing in pan)
4.  Brussels sprouts taste better when not overcooked.  Al dente is best.  When cooked to desired doneness add cooked gnocchi and mushrooms back to the pan.  Toss to mix and warm ingredients.

(All ingredients back in pan)
5.  Place in bowl or platter for serving.  Sprinkle with fresh ground pepper.

(A plate of yumminess)
- Bon Appetit

"  We kids feared many things in those days - werewolves, dentists, North Koreans, Sunday School - but they all paled in comparison with brussels sprouts." - Dave Barry, Comedian


  1. I will definitely be trying this...

    1. I hope you like it Richard. It really has been a favorite since we first tried it, and so simple to make.

  2. That looks delicious! I don't know that I've had gnocci before. I'll see if I can find some at my local grocery store.

    1. I think this recipe is the first one I'd ever used it for. I'd seen in on menus in restaurants before but never purchased any until this recipe. I hope you try it and like it.