Recipes Brussels Sprouts 'n Gnocchi 4.4 (30) 23 Reviews 10 Photos This is an easy, healthy meal. Recipe by db590 Updated on January 14, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 10 10 10 10 Prep Time: 15 mins Cook Time: 17 mins Total Time: 32 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Ingredients 1 tablespoon olive oil, or more to taste 1 pound fresh Brussels sprouts, thinly sliced ¼ small onion, finely chopped 1 clove garlic, minced 1 pinch salt and ground black pepper to taste ¼ cup water, or more as needed 1 (16 ounce) package frozen gnocchi 1 squeeze lemon juice (Optional) 1 pinch red pepper flakes (Optional) Directions Heat olive oil in a large skillet over medium heat. Add Brussels sprouts and onion; cook and stir until onion starts to turn translucent, about 5 minutes. Stir in garlic, salt, and pepper. Pour water and gnocchi into the skillet; cover and simmer until water is absorbed and gnocchi are tender, about 10 minutes. Increase heat to medium-high; cook and stir gnocchi until are browned, 2 to 3 minutes. Stir in lemon juice and red pepper flakes. I Made It Print Nutrition Facts (per serving) 196 Calories 11g Fat 21g Carbs 3g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 196 % Daily Value * Total Fat 11g 15% Saturated Fat 5g 27% Cholesterol 21mg 7% Sodium 125mg 5% Total Carbohydrate 21g 8% Dietary Fiber 1g 4% Total Sugars 0g Protein 3g Vitamin C 3mg 17% Calcium 30mg 2% Iron 1mg 5% Potassium 164mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved