Name: Angeli's Gnocchi Angelo Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 500 grams Gnocchi; 300 grams Brussels sprouts; 100 grams Sun-dried tomatoes; 50 grams Pine nuts; 3 tablespoons Olive oil; 3 cloves Garlic; 2 tablespoons Lemon juice; to taste Salt; to taste Black pepper

ITALIAN MARGARITA

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Roasted gnocchi with pine nuts, sun-dried tomatoes, and brussels sprouts in a light lemon garlic sauce

Preheat your oven to 200°C (400°F). Prepare a baking sheet by lining it with parchment paper.

Preheat and Prepare

Trim the ends of the Brussels sprouts and cut them in half. Toss them in 1 tablespoon of olive oil, salt, and pepper. Spread them on the baking sheet and roast for 15-20 minutes until they are tender and slightly caramelized.

Roast Brussels Sprouts

While the Brussels sprouts are roasting, bring a pot of salted water to a boil. Add the gnocchi and cook according to the package instructions until they float to the top. Drain and set aside.

Prepare the Gnocchi

In a small pan over medium heat, toast the pine nuts until golden brown, stirring frequently. This should take about 3-5 minutes. Remove from heat and set aside.

Toast Pine Nuts

In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Add the sun-dried tomatoes and cook for another 2 minutes.

Make the Sauce

Add the cooked gnocchi and roasted Brussels sprouts to the skillet. Drizzle with lemon juice and toss everything together. Season with salt and black pepper to taste.

Combine Ingredients

Serve the gnocchi warm, garnished with toasted pine nuts on top.

Serve

Gnocchi

Brussels sprouts

Sun-dried tomatoes

Pine nuts

Olive oil

Garlic

Lemon juice

Salt

Black pepper

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Make Gnocchi Angelo Recipe in just 40m. Roasted gnocchi with pine nuts, sun-dried tomatoes, and brussels sprouts in a light lemon garlic sauce

Gnocchi Angelo Recipe

Ingredients

Main Ingredients

Method

Cooking Instructions