Brussels Sprouts and Gnocchi in Rosemary Butter Sauce

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This recipe for Brussels Sprouts and Gnocchi in Rosemary Butter Sauce is delicious and super quick to make! The wine adds a pump of flavor to the sauce.

One of my favorite things to make from scratch is potato gnocchi. But sometimes I need a quick fix, so I pick it up from the grocery store. I grabbed some whole wheat gnocchi for this recipe that I found in one of my favorite cookbooks!

October is National Cookbook Month and several of us bloggers are sharing some of our favorite dishes from all the cookbooks we tend to collect!

Tieghan Gerard is one of my favorites. Her food makes me drool all the time! This recipe is adapted from her cookbook Half Baked Harvest – Everyday.

When you mix gnocchi, Brussels sprouts, bacon, and wine in one dish — you get my attention! I did change a couple of things about this recipe to adapt it for time and taste, but the result? It's AMAZING!

The Brussels sprouts get all golden brown when cooked first with a little extra-virgin olive oil. They are one of my favorite parts of this dish. You can also make crisp gnocchi as well while you are crisping the Brussels.

If you like cooking with Brussels sprouts, be sure to check out my recipes for One Pan Andouille Sauce, Sweet Potatoes, and Gnocchi, as well as Blackstone Grilled Brussels Sprouts, or my delicious Honey Butter Roasted Brussels Sprouts.

Another great Brussels Sprouts recipe is my Roasted Brussels Sprouts with Pecans, Bacon, and Cranberries.

One of the changes I made was that instead of cooking the gnocchi in water, I let the gnocchi simmer in the sauce in a large skillet over medium heat. That was more than enough to create cooked gnocchi. Do it in an even layer. To bump the citrus flavor, add thick strips of lemon zest while the sauce simmers.

I left the Brussels halved instead of quartered. I also used store-bought whole wheat gnocchi. For this recipe, she made and used cauliflower gnocchi. Either way, you go with this recipe, it is going to turn out fantastic.

For a little extra added flavor, throw some red pepper flakes on top and some Parmesan Cheese. Then finish it off with a drizzle of fresh lemon juice.

Serve this as a side dish or as a main dish. Either one works great.

Check out these other recipes that use gnocchi

• Pumpkin Gnocchi in Brown Butter Sage Sauce
• How to Make Pumpkin Gnocchi
• Olive Garden Chicken and Gnocchi Soup

National Cookbook Mont

• Pears with Chocolate Crumble by A Day in the Life on the Farm
• Pumpkin Ice Cream, Jeni Style by Art of Natural Living
• Green Beans with Bacon and Caramelized Onions by Family Around the Table
• Apple Cider Donuts by Jolene's Recipe Journal
• Finnish Pulla Bread by Karen's Kitchen Stories
• Madame Wu's Barbecued Spare Ribs by Palatable Pastime
• Tomato Basil Biscuits by Shockingly Delicious