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Sweet Potato Gnocchi With Brussels Sprouts And Walnuts

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.
Course lunch/dinner
Cuisine Italian
Servings 4 people
Calories 1027.7 kcal

Equipment

  • 1 Large Pot For boiling gnocchi and steaming Brussels sprouts
  • 1 Steamer Basket To perfectly steam Brussels sprouts
  • 1 Large Frying Pan or Skillet For sautéing and finishing the dish
  • 1 Slotted Spoon For transferring gnocchi

Ingredients
  

Main

  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 8 oz Brussels sprouts trimmed, halved and steamed until just tender
  • Salt and freshly-ground black pepper
  • Half recipe Sweet Potato Gnocchi uncooked pasta only, not sauce
  • 1/3 cup chopped walnuts toasted
  • Grated Parmesan cheese to serve

Instructions
 

  • Trim and halve the Brussels sprouts; steam them until just tender-crisp, then set aside.
  • If not already toasted, gently toast the chopped walnuts in a dry skillet over medium heat until fragrant, then remove and set aside.
  • Bring a large pot of generously salted water to a rolling boil for the sweet potato gnocchi.
  • While water heats, in a large frying pan, melt the unsalted butter with olive oil over medium heat.
  • Once hot, add the steamed Brussels sprouts to the frying pan and sauté for 3-5 minutes until lightly browned and heated through. Season with salt and freshly-ground black pepper.
  • Carefully add the uncooked sweet potato gnocchi to the boiling water. Cook according to package directions, typically until they float to the surface (usually 2-3 minutes).
  • Using a slotted spoon, transfer the cooked gnocchi directly from the boiling water to the frying pan with the Brussels sprouts. A small amount of starchy pasta water can be carried over.
  • Toss the gnocchi and Brussels sprouts gently to combine and coat them in the butter-oil mixture, cooking for another 1-2 minutes until everything is well combined and heated through.
  • Stir in the toasted walnuts. Taste and adjust seasoning as needed.
  • Serve immediately, garnished generously with grated Parmesan cheese.

Notes

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.