Description
This Baked Gnocchi with Sprouts and Leeks recipe is a delightful combination of pillowy gnocchi, roasted Brussels sprouts, and tender leeks, all baked to cheesy perfection. A comforting and flavorful vegetarian dish that’s easy to make and perfect for a cozy dinner.
Ingredients
Potato Gnocchi:
500 grams
Brussels Sprouts (halved):
2 cups
Leeks (sliced and washed):
2 medium
Olive Oil:
3 tablespoons
Garlic (minced):
3 cloves
Shredded Mozzarella Cheese:
1 cup
Grated Parmesan Cheese:
1/4 cup
Fresh Thyme Leaves:
1 teaspoon
Salt:
to taste
Black Pepper:
to taste
Crushed Red Pepper Flakes (optional):
1/4 teaspoon
Instructions
- Preheat oven: to 400°F (200°C).
- Toss vegetables: In a bowl, mix Brussels sprouts, leeks, olive oil, garlic, salt, pepper, and red pepper flakes. Roast for 15 minutes.
- Cook gnocchi: Follow package instructions, then drain.
- Combine: In a skillet, mix roasted vegetables and gnocchi. Top with cheeses.
- Bake: for 15-20 minutes until cheese melts and browns.
- Garnish: with thyme leaves before serving.
Notes
- For a vegan version, use plant-based cheese.
- Optional: Add cooked bacon or pancetta for extra flavor.
- Remember to clean leeks thoroughly.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Oven-baked
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5 grams
- Sodium: 750 milligrams
- Fat: 22 grams
- Saturated Fat: 9 grams
- Unsaturated Fat: 11 grams
- Trans Fat: 0 grams
- Carbohydrates: 52 grams
- Fiber: 6 grams
- Protein: 18 grams
- Cholesterol: 40 milligrams
