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Pea and Brussels Sprout Gnocchi

Pea and Brussels Sprout Gnocchi

with Brown Butter, Thyme and Parmesan

Veggie
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Gnocchi and brown butter are a match made in flavour heaven! A creamy thyme-scented sauce brings a subtle floral aroma to the dish that's perfect with roasted Brussels sprouts and sweet peas.

Allergens:Wheat/BléSulphites/SulfiteMilk/LaitTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

500 g

Gnocchi

(ContainsWheat/Blé, Sulphites/Sulfite)

227 g

Brussels Sprouts, shredded

113 g

Sugar Snap Peas

7 g

Thyme

28 g

Parmesan Cheese

(ContainsMilk/Lait)

28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

6 g

Garlic

1 unit

Vegetable Broth Concentrate

3 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

3 tbsp

Oil*

2

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories950 kcal
Fat50 g
Saturated Fat16 g
Carbohydrate115 g
Sugar10 g
Dietary Fiber9 g
Protein26 g
Cholesterol40 mg
Sodium1220 mg
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Measuring Cups
Instructions
Instructionsarrow up iconarrow up icon
1

Preheat your broiler to high (to broil Brussels sprouts). Wash and dry all produce.* Peel, then mince or grate garlic. Cut stems off snap peas, if needed, then cut in half. Strip 1 tbsp thyme leaves (dbl for 4 ppl) off stems. On a baking sheet, toss Brussels sprouts with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Broil in the middle of the oven, until golden-brown, 4-6 min.

2

Meanwhile, in a large non-stick pan, add walnuts then heat the pan over medium-high heat. Stir occasionally, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate and set aside.

3

Using the same pan, reduce heat to medium. Add 1 tbsp oil, then gnocchi. Cook, turning often, until gnocchi is golden-brown, 7-8 min. (TIP: Don't overcrowd the pan; cook gnocchi in 2 batches for 4 ppl, using 1 tbsp oil for each batch!) Transfer to a large bowl and set aside.

4

Using the same pan, add 2 tbsp butter (dbl for 4 ppl). Swirl butter around the pan until it starts to foam, smells nutty and turns golden-brown, 1-2 min. (TIP: Watch it closely so it doesn't burn!) Add snap peas, garlic and thyme. Cook, stirring often, until snap peas are tender-crisp, 1-2 min.

5

Remove pan from heat, then stir in broiled Brussels sprouts, gnocchi, sour cream, broth concentrate(s), half the Parmesan and 1/3 cup water (dbl for 4 ppl). Season with salt and pepper. (NOTE: For 4 ppl, if your pan is too small, assemble ingredients without gnocchi. Once combined, add sauce and veggies to bowl with gnocchi. Stir in bowl to coat.)

6

Roughly chop toasted walnuts. Divide gnocchi between bowls. Sprinkle over walnuts and remaining Parmesan.