Crispy Brussels Sprouts Gnocchi with Feta Recipe
A delicious and easy-to-make recipe for crispy Brussels sprouts and potato gnocchi tossed with Italian seasoning and topped with crumbled feta cheese. This dish combines the earthy flavors of Brussels sprouts with the soft texture of gnocchi, enhanced by a hint of lemon zest and spice from chili flakes for a perfect weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Vegetables
- 1 lb Brussels sprouts, ends removed
Main Ingredients
- 1 lb potato gnocchi (refrigerated or shelf-stable)
Seasonings & Oils
- 2 tbsp avocado oil (or other cooking oil)
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- ¼ tsp fine sea salt
- ½ tsp freshly ground black pepper
- ¼ tsp chili flakes (optional)
Toppings & Finishing
- ½ cup crumbled feta
- ½ tsp lemon zest (from ½ lemon)
- Lemon juice to taste
- Drizzle of extra virgin olive oil (optional)
Instructions
- Prepare Brussels Sprouts: Wash and trim the ends of the Brussels sprouts, then cut them in halves or quarters for even cooking.
- Heat the Oil: In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat until shimmering.
- Cook Brussels Sprouts: Add the Brussels sprouts to the skillet and sauté for about 6-8 minutes, stirring occasionally, until they start to brown and become crispy on the edges.
- Add Seasonings: Sprinkle 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon sea salt, ½ teaspoon black pepper, and ¼ teaspoon chili flakes (if using) over the sprouts. Stir well to coat evenly.
- Cook Gnocchi: Push the Brussels sprouts to one side of the skillet and add the potato gnocchi. Cook gnocchi in the same skillet, stirring occasionally, for about 5-7 minutes until they are golden and crisp on the outside.
- Toss Together: Mix the Brussels sprouts and gnocchi together in the skillet to combine flavors and continue cooking for another 2 minutes to meld everything together.
- Finish with Feta and Lemon: Remove the skillet from heat, sprinkle the crumbled feta evenly over the top, add ½ teaspoon lemon zest, and squeeze lemon juice to taste. Drizzle a little extra virgin olive oil if desired.
- Serve: Transfer to plates and serve immediately while hot and crispy.
Notes
- For best results, use fresh or refrigerated gnocchi rather than frozen.
- If you prefer less spice, omit the chili flakes.
- You can substitute avocado oil with olive oil or any neutral cooking oil.
- Adding fresh herbs like parsley can enhance the flavor.
- This dish pairs well with a light green salad or grilled protein.
