Although I do like it, I don’t usually search out gnocchi in the grocery store, but something made me grab the package when I saw it on the shelf at Trader Joe’s. I had bought mushrooms with the intention of making a one pan dish with spinach, onions and potatoes, but somehow it morphed into this gnocchi dish instead. Although they are potato filled, gnocchi seems much classier than tiny potatoes, making my dinner much fancier than I had expected.
- ½ cup onion, diced
- 1 clove garlic, minced (1 tsp.)
- 3 teaspoons olive oil, divided
- 1 pound crimini mushrooms, sliced
- 8 ounces Brussels sprouts, stems trimmed and sliced in half
- 1 -16 ounce package gnocchi*
- ¼ cup toasted pistachios
- Salt and pepper to taste
- Heat 1 teaspoon of oil in a large pan over medium-high heat. Add onion and garlic and cook for about 5 minutes, until onion starts to brown. Add the mushrooms to the pan and cook for about 7 minutes, until all of the mushroom liquid has evaporated. Remove vegetables from pan and set aside.
- Add another teaspoon of oil to the pan and place the sprouts cut side down into the pan. Cook for about 10 minutes, until the sprouts have browned. Toss and cook for a few minutes more and then remove from pan and set aside.
- Add the final teaspoon of oil into the pan and add the gnocchi. Cook for 5 to 10 minutes, until gnocchi have browned, stirring frequently.
- Add the vegetables back into the pan and cook until heated throughout. Sprinkle with salt and pepper to taste and top with toasted pistachios.
- Serve and enjoy!
Makes 4 servings
*Use gluten-free gnocchi to make the dish gluten-free.
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