September 22, 2022

Brussels Sprouts and Gnocchi

Recipe: Tieghan Gerard

Total Time: 40 minutes

“This combination is one of my favorites in the fall and winter months, when all I want is a cozy, hearty dish. Nothing is better than tossing the sprouts with gnocchi. What’s special about this gnocchi is that it’s made with cauliflower instead of potato. It feels a little lighter.”


Cauliflower Gnocchi

  • Pink Himalayan salt
  • 1 lb. cauliflower florets
  • 3⁄4 cup grated Parmesan cheese
  • 1 cup all-purpose or gluten-free all-purpose flour, plus more as needed

Brussels Sprouts and Gnocchi

  • 3 slices thick-cut bacon, chopped (optional)
  • 1 lb. brussels sprouts, trimmed and quartered, or trimmed and halved, if small
  • Fine pink Himalayan salt and freshly ground black pepper
  • 1 tbsp extra-virgin olive oil
  • 4 tbsp salted butter 3 garlic cloves, finely chopped or grated
  • 1 tbsp chopped fresh rosemary
  • Pinch crushed red pepper flakes
  • 1 cup low-sodium vegetable or chicken broth
  • 1⁄2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
  • 24 oz. cooked Cauliflower Gnocchi (see above) or store-bought gnocchi of your choice


Yield: Serves 4 to 6

Make Gnocchi

  1. Bring large pot of salted water to a boil over high heat. Add cauliflower florets and cook until tender, about 10 minutes. Drain well. Lay cauliflower on clean kitchen towel and squeeze out excess liquid.
  2. Transfer cauliflower to food processor and process until smooth (or simply mash well with fork in bowl). Add Parmesan and 1 tsp of salt; pulse to combine. Transfer mixture to medium bowl. Add 3⁄4 cup of flour and stir to combine. If dough seems wet, add more flour, 1 tbsp at a time, until it forms ball. The dough should be sticky.
  3. Dust baking sheet with flour. Generously flour clean work surface and scrape dough out onto it. Cut dough into 4 equal sections. Working with one section at a time, roll dough into rope about 1″ thick and cut rope into bite- sized gnocchi pieces. Transfer gnocchi to prepared baking sheet. Repeat with remaining dough.
  4. At this point, you can cook gnocchi by boiling until they float to surface, 2 to 3 minutes. Or store refrigerated in airtight container for up to 1 day, boiling just before eating. You can also freeze gnocchi: arrange on two parchment- lined baking sheets, freeze for 1 hour and transfer to plastic zip-top bag or airtight container and freeze for up to 3 months. To cook frozen gnocchi, add 1 to 2 minutes to boiling time.

Cook Bacon and Sprouts

  1. Cook bacon (if using). Place in large skillet over medium heat and cook, stirring occasionally, until crispy and fat has rendered, about 5 minutes. Using slotted spoon, transfer bacon to plate, leaving fat behind in pan. (If you’re not using bacon, heat 2 tbsp of olive oil until it shimmers.)
  2. Add brussels sprouts to skillet over medium heat, cut-side down, and season with salt and pepper. Cook, undisturbed, until sprouts begin crisping on edges, 3 to 4 minutes. Toss sprouts, add olive oil and cook, stirring occasionally, until crisp all over, 2 to 3 minutes more. Transfer brussels sprouts to plate with bacon.

Make Sauce and Assemble

  1. To same skillet over medium heat, add butter, garlic, rosemary and red pepper flakes. Cook, stirring occasionally, until butter is lightly browned and sauce is fragrant, 4 to 5 minutes. Pour in broth and wine, scraping up browned bits from bottom of skillet. Increase heat to high and bring to a boil. Season with salt and pepper. Cook until sauce has reduced slightly, about 5 minutes. Drop cooked gnocchi into sauce and toss gently to combine.
  2. Divide gnocchi and sauce among plates. Add brussels sprouts and bacon, and serve.