Winter Gnocchi Skillet with Brussels Sprouts and Mushrooms

Golden-brown gnocchi meet savory Brussels sprouts and mushrooms, finished with butter and Parmesan. A quick dish with little washing up that's ready in one pan after work.

By yumbelo · 2 servings · 25 minutes

Ingredients

• 400 g Gnocchi
• 250 g Brussels sprouts
• 150 g button mushrooms
• 1 pc onion
• 1 pc garlic clove
• 1 tbsp olive oil
• 20 g butter
• 40 g Parmesan, freshly grated
• 0.5 tsp dried thyme
• salt
• pepper

Method

1. Trim the Brussels sprouts, halve the large sprouts and slice the mushrooms.
2. Finely dice the onion and finely chop the garlic.
3. Heat the olive oil in a large pan over medium to high heat and fry the gnocchi all over for about 5 minutes until golden brown, then remove them from the pan.
4. Fry the onion and mushrooms in the same pan for 3 minutes, until the mushrooms release their liquid.
5. Add the Brussels sprouts and fry for another 6 minutes, until they are tender-crisp and lightly browned.
6. Stir in the garlic and thyme and fry for one minute more.
7. Return the gnocchi to the pan, melt the butter and toss everything well together.
8. Season with salt and pepper, sprinkle the Parmesan over the top and serve immediately.