This is a quick and easy recipe and after making it once you won’t even need to look at the recipe again! It takes about 10 minutes to make and can be a side or even the main dish if you’re up for something creamy. This is one of my use your own judgment recipes, where you get to decide for yourself how much of some ingredient to use. You really can’t mess this up either way. Steam the Brussels Sprouts ahead of time. I absolutely could not survive without the ziplock steamer bags. 3-4 minutes in there and you are ready to go. See them here if you aren’t sure what I’m talking about.
What you need:
2 tbsp Olive Oil
1 tbsp unsalted butter
Brussels Sprouts steamed, trimmed, and sliced in half length ways- the original recipe for making this a side dish calls for 8oz, but who knows what 8oz is? If you are making it for a side then about 15 pieces, more if it’s a main dish.
Potato Gnocchi – original recipe called for Sweet Potato Gnocchi but I have not been able to find this. Regular potato was fine.
Salt & Pepper to taste
Walnuts
Parmesan cheese
What you do:
1 Heat 2 tbsp of olive oil in a non-stick skillet. Once heated melt the butter in the skillet and let heat for about a minute.
2 Take steamed sprouts and place them flat side down in the olive oil/butter and let cook until just brown around the edges. Add salt and pepper to taste and then mix well.
3 Remove from heat.
4 Meanwhile boil gnocchi for 3 minutes or until the rise ot the top of the water. Leave there for one minute and then with a slotted spoon remove from water and place with Brussels.
5 Mix well with the butter sauce and add the walnuts. If you enjoy toasted Walnuts you may add them earlier to get them toasty!
6 Once on your plate, top with a little cheese and you are ready to go!
