This comforting dish combines tender sweet potato gnocchi with perfectly cooked Brussels sprouts and toasted walnuts. Sautéed in olive oil and butter, then finished with grated Parmesan, it offers a harmonious blend of earthy, nutty, and savory flavors. It's a satisfying and relatively quick vegetarian main course.
Achieve perfectly tender-crisp Brussels sprouts by steaming them just until bright green and slightly yielding. When cooking gnocchi, boil in generously salted water until they float, then immediately transfer to the sauté pan – a small amount of their starchy water helps create a light sauce. Toast walnuts gently in a dry skillet to release their oils and enhance their nutty flavor; watch carefully to prevent burning. For an extra layer of complexity, consider browning the butter slightly before adding the Brussels sprouts. A squeeze of fresh lemon juice or a sprinkle of chili flakes at the end can brighten the overall profile of the dish.