Creamy Brussels Sprout Gnocchi with Lemon and Parmesan
This creamy gnocchi with Brussels sprouts, lemon, and Parmesan offers a delightful combination of flavors and textures, perfect for a comforting meal.
Preparation
Get these tasks done before you start cooking.
Preparing the Brussels Sprouts
- 1
Preheat oven
Preheat oven to 400°F (200°C).
- 2
Toss Brussels sprouts
Toss Brussels sprouts with olive oil, salt, and pepper.
- 3
Roast
Spread on a baking sheet and roast for 20-25 minutes until golden.
Preparing the Cream Sauce
- 1
Combine ingredients
In a saucepan, combine heavy cream, minced garlic, lemon zest, and lemon juice.
- 2
Simmer
Simmer on low heat until slightly thickened, about 3-5 minutes.
Tip: Do not boil the cream sauce to avoid curdling.
- 3
Add Parmesan
Stir in grated Parmesan until melted and smooth. Season with salt and pepper.
Tip: Add a pinch of nutmeg to the sauce for extra depth.
How to Make Creamy Brussels Sprout Gnocchi with Lemon and Parmesan
Total time: 1 h · Yields 4 servings
- 1
Boiling the Gnocchi
Cook gnocchi in salted boiling water until they float, about 2-3 minutes.
- 2
Combining Ingredients
Drain cooked gnocchi and add to the saucepan with cream sauce.
- 3
Final Touch
Stir in roasted Brussels sprouts.
Chef's Tips
Further reading
Frequently asked questions
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.
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