Crispy Gnocchi with Shredded Brussels Sprouts and Gorgonzola #recipe from Molly MacRae

 

Gnocchi, in my book, is comfort food. This is true whether you make your own or take a short cut with a package of shelf-stable, refrigerated, or frozen gnocchi from the grocery store. Using a shelf-stable variety works well in this recipe and that gives you time to trim and slice your sprouts. Gorgonzola, sage, and walnuts elevate the dish and the addition of wine vinegar and a touch of honey are the perfect finishing touches. If Gorgonzola isn’t your favorite, you might try another semi-soft cheese that will melt as you stir it into the browned gnocchi and sprouts.

Want more gnocchi recipes? Scroll partway down the Mystery Lovers’ Kitchen home page and, in the right sidebar, you’ll find a “search this blog” feature. Type “gnocchi” into the search window and you can go to town with gnocchi dishes for the next couple of months.

 

Crispy Gnocchi with Shredded Brussels Sprouts and Gorgonzola

Adapted from The Skillet by America’s Test Kitchen

Serves 4

 

Ingredients

3 tablespoons olive oil, divided

1 pound shelf stable gnocchi

1 red onion, halved and sliced thin (with a knife or in a food processor)

1 pound brussels sprouts, trimmed, halved, and sliced thin (or left whole and sliced in a food processor)

1/2 teaspoon table salt

3/4 cup Gorgonzola cheese, divided

1 tablespoon wine vinegar (red or white)

2 teaspoons minced fresh sage (or 1/2 to 2/3 teaspoon dried)

1 tablespoon honey

3 tablespoons chopped toasted walnuts

 

Directions

Heat 2 tablespoons of the oil in a 12-inch skillet over medium-high heat until shimmering. Add gnocchi, separating the pieces if they stick together. Cook, without moving the gnocchi, until well browned on one side, 5 to 10 minutes (depending on your skillet and what you think of as medium-high). Stir gnocchi for another 2 minutes, to be sure they’re heated through, then transfer to a bowl.

Heat remaining tablespoon of oil in now-empty skillet over medium-high until shimmering. Add the onion and cook until starting to soften, about 3 minutes. Stir in the sprouts and salt and spread into an even layer. Cook, stirring occasionally, until the sprouts are spotty brown and just tender, 5 to 7 minutes (or longer – next time I’ll try turning my burner up a bit higher).

Off heat, add the gnocchi, 1/2 cup Gorgonzola, vinegar, and sage and stir until the cheese is melted and coats the gnocchi. Season with salt and pepper to taste. Drizzle with the honey and sprinkle with the walnuts and remaining 1/4 cup Gorgonzola, and serve.

 

💕  click here for a free, printable pdf of this recipe  💕  

 

 

Now available for pre-order – All Shell Breaks Loose

book 3 in the Haunted Shell Shop Mysteries!

 

On North Carolina’s Ocracoke Island, Maureen Nash sells exquisite seashells to locals and tourists—with Bonny the shop cat and the ghost of a Welsh pirate for company. And when needed, she steps in to help the police solve a murder . . .

Dr. Irving Allred is boasting around town that he’s about to get his hands on an authentic haunted sword. But minutes after Maureen hears the story, a woman walks into the Moon Shell, sword in hand. She found it while walking her bulldog on the beach—and its blade is stained with what looks like blood. Looks like it’s time to call the sheriff’s department.

Allred is furious that his prize is now in police custody—and even more agitated that an unknown buyer was trying to outbid him. He’s convinced the sword will lead him straight to the ghosts he’s been hunting. He’s not the only one on the Outer Banks who’s been searching for spirits, though. An odd visitor also showed up at Maureen’s shop claiming the ability to sense them . . . though somehow she didn’t seem to notice Maureen’s spectral friend hanging about.

When a man who’d been camping nearby is found cut down along the shore, Maureen starts providing some unofficial assistance to Captain Rob Tate by digging into the island’s maritime history. But it’s not the only mystery she’s facing—because the shop’s resident ghost is seeing ghosts himself . . .

 

 

Happy reading!

 

 

The Boston Globe says Molly MacRae writes “murder with a dose of drollery.” She’s the author of the award-winning, national bestselling Haunted Yarn Shop Mysteries and the Highland Bookshop Mysteries. As Margaret Welch, she writes books for Annie’s Fiction. Her short stories have appeared in Alfred Hitchcock Mystery Magazine and she’s a winner of the Sherwood Anderson Award for Short Fiction. Visit Molly on Facebook and Pinterest and connect with her on Instagram or Bluesky.