Roasted Gnocchi & Brussels

Ingredients:

  • Brussel Sprouts (trimmed, and halved or quartered) – 1lb
  • Gnocchi (shelf stable, gluten-free for Low-Histamine) – 1lb
  • Shallots (thinly sliced) – 3
  • Fresh Rosemary
  • Dried Canberries/Crazins
  • Cooking Oil (Olive Oil preferred)
  • Maple Syrup

Tools:

  • Parchment Paper
  • Baking Sheet

Spices:

  • Tuscan Heat Spice – to taste
    • Dried Basil – 4 part
    • Dried Rosemary – 2 part
    • Dried Oregano – 2 part
    • Garlic Powder – 2 part
    • Dried Fennel – 1 part
  • Salt & Pepper – to taste

Instructions:

Pre-heat oven to 425o and boil a large pot of water to blanche our Brussel Sprouts. Prep a bowl of ice water. Do not pre-cook the shelf stable gnocchi, it will soften and toast in the oven. Line a baking sheet withe parchment paper.

Rinse and trim Brussel Sprouts, peel off the outermost layer or more if needed to ensure any spots, aging, dirt, or pests are removed. Halve or quarter each Brussel Sprout as you trim.

In boiling water, blanche Brussel Sprouts for 5min; promptly strain water and add Brussel Sprouts to the bowl of ice water. This helps to ensure Brussel Sprouts are more evenly cooked and helps to avoid overcooking the remainder of ingredients.

Once no longer warm to the touch, strain ice water and pour Blanched Brussel Sprouts onto a clean towel and pat dry. As those sit, add shelf stable Gnocchi to a large mixing bowl and slice Shallots 1/4in thick or less.

Combine (self stable, “uncooked”) Gnocchi, Shallots, and Blanched Brussel Sprouts with Dried Cranberries, Spices, Salt, Pepper, and Cooking Oil. Toss and stir to mix until thoroughly well-coated and fragrant.

Pour coated mixture onto Parchment Paper covered baking sheet, roast for 25 minutes or until Gnocchi is toasted and Brussel Sprouts are tender. Check and flip at around 15 minutes and every 10 minutes after that until ready. If you forwent Blanching, this process will be longer and the other ingredients will be at a risk of burning. Watch closely.

Dietary Restrictions: Low Histamine, Dairy Free, Plant Based, Freeze/Reheat Well

Recipe Credit:

Original Recipe below, I have found I like adding crazins and swapping out my Tuscan Heat Spice blend in place of their Nutmeg

Crispy Gnocchi and Brussels Sprouts (Sheet Pan)