My coworker recommended this recipe as a meal prep option.
The recipe I used is adapted from NYT Cooking.
Ingredients:
Per 2-3 servings:
- 16-18oz potato gnocchi - fresh or shelf stable
- 4 tablespoons EVOO
- 1 lb shaved brussels sprouts
- dash of red pepper flakes
- salt, to taste
- pepper, to taste
- 1/2 fresh lemon
- 6 tablespoons butter (I used Earth Balance)
- drizzle of honey
- grated parmesan, as garnish (I used Violife’s vegan parmesan)
Instructions:
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You’ll need two pots going for this - in one pot, cook the gnocci per directions on the package.
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In the second pot, heat the oil and then add the shaved brussels sprouts along with the red pepper flakes. Let them cook undisturbed for around 5 minutes. Remove from heat and squeeze half a fresh lemon over the sprouts. Add the salt and pepper and move to a separate bowl.
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In the same pot, add a little more oil and transfer the gnocci over. Keep the gnocci on heat, tossing very gently, until all the water is evaporated and the gnocci are crisping up.
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Once gnocci are crispy, add the butter and toss the gnocci around. Vegan butter won’t brown or foam up the same way as regular butter, so just a minute or two on heat is sufficient. Add the brussels sprouts back in and toss.
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Garnish with a honey drizzle and some vegan parmesan. Enjoy!