Gnocchi on heavens door
This is a simple but very tasty dinner that is also highly suitable for meal prep as it can be reheated. I love this dinner as it’s rich in potassium and vitamin C, high in fiber and it contains Omega-3 Fatty Acids, all thanks to the spouts. Plus, because of the gnocchis it also gives you enough carbs to make sure you don’t quickly crave a sweet treat after the meal.
A word on olive oil. It makes all the difference to dishes like this or salad or anything where the olive oil is a prominent component to invest in good olive oil. I think about it the exact same way that I regard wine – you get what you pay for. While we all agree that a cheap bottle of wine will probably leave you with a nasty headache the morning after and a bad taste in your mouth when you drink it, we kind of dismiss that concept when it comes to olive oil (or vinegar, actually). We shouldn’t. A good extra virgin olive oil is full of rich flavors, which also means you don’t need all that much.
Servings: 4 * Calories per serving: 331 kcal * Preparation time: 10 min * Start to finish: 40 min
• 14 ounces (400 grams) of fresh gnocchi
• 17 ounces (480 grams) of brussels sprouts
• 1 onion
• 4 tablespoons of olive oil
• 1/4 teaspoon of granulated garlic
• Salt and pepper to taste
Preheat the oven to 400 degrees Fahrenheit/200 degrees Celsius and lay out baking paper on an oven tray. Then, cut the brussels sprouts in half and the onion into smaller chunks and place both on the tray. Drizzle the olive oil on top and put the veggies in the oven. Set the timer for 10 min.
When the timer buzzes, bring a pot of water to a boil and cook the gnocchi in it for 1-2 minutes. This is only applicable if you use fresh gnocchi; if the gnocchi you use requires longer to cook, start the process a bit earlier. The aim is to place the gnocchi in the oven with the brussels sprouts and onion after approximately 15 minutes of roasting.
Add the gnocchi to the baking tray in the oven and also drizzle the granulated garlic on top.
Let everything roast together for another 15 minutes.
Wow… that’s unique. I would never have thought of roasting gnocchi.