How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can this be made with gluten-free gnocchi?

Yes, simply substitute with gluten-free gnocchi available at most supermarkets.

Can I make the components ahead?

Both the roasted Brussels sprouts and cream sauce can be made a day ahead and reheated before serving.

What can I use instead of heavy cream?

You can use half-and-half or a non-dairy creamer for a lighter version.

Can I add protein to this dish?

Absolutely, grilled chicken or shrimp would complement the dish beautifully.

Creamy Brussels Sprout Gnocchi with Lemon and Parmesan

Name: Creamy Brussels Sprout Gnocchi with Lemon and Parmesan
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Main Course
Ingredients: Potato gnocchi; Brussels sprouts; Olive oil; Heavy cream or half-and-half; Grated Parmesan cheese; Garlic cloves, minced; Lemon zest; Lemon juice; Salt and black pepper; Chopped fresh parsley; Extra Parmesan cheese

A luscious Italian-inspired dish

This creamy gnocchi with Brussels sprouts, lemon, and Parmesan offers a delightful combination of flavors and textures, perfect for a comforting meal.

45 min
4
Intermediate

Ingredients

For the Gnocchi

Potato gnocchi

1 pound

Brussels sprouts

2 cups, trimmed and halved

Olive oil

2 tablespoons

For the Cream Sauce

Heavy cream or half-and-half

1 cup

Grated Parmesan cheese

1 cup

Garlic cloves, minced

2 cloves

Lemon zest

Zest of 1 lemon

Lemon juice

Juice of 1 lemon

Salt and black pepper

To taste

For Garnishing

Chopped fresh parsley

1/4 cup

Extra Parmesan cheese

For serving

Preparation

Preparing the Brussels Sprouts

Preheat oven

Preheat oven to 400°F (200°C).

Toss Brussels sprouts

Toss Brussels sprouts with olive oil, salt, and pepper.

Roast

Spread on a baking sheet and roast for 20-25 minutes until golden.

Preparing the Cream Sauce

Combine ingredients

In a saucepan, combine heavy cream, minced garlic, lemon zest, and lemon juice.

Simmer

Simmer on low heat until slightly thickened, about 3-5 minutes.

Do not boil the cream sauce to avoid curdling.

Add Parmesan

Stir in grated Parmesan until melted and smooth. Season with salt and pepper.

Add a pinch of nutmeg to the sauce for extra depth.

Cooking Process

Boiling the Gnocchi

Cook gnocchi in salted boiling water until they float, about 2-3 minutes.

Combining Ingredients

Drain cooked gnocchi and add to the saucepan with cream sauce.

Final Touch

Stir in roasted Brussels sprouts.

Plating & Serving