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Pea and Brussels Sprout Gnocchi

Pea and Brussels Sprout Gnocchi

with Brown Butter, Thyme and Parmesan

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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
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

500 g


(ContainsWheat/Blé, Sulphites/Sulfite)

227 g

Brussels Sprouts, shredded

113 g

Sugar Snap Peas

7 g


28 g

Parmesan Cheese


28 g

Walnuts, chopped

(ContainsTree Nut/Noix)

6 g


1 unit

Vegetable Broth Concentrate

3 tbsp

Sour Cream


Not included in your delivery

2 tbsp

Unsalted Butter*


3 tbsp



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
Utensilsarrow down iconarrow down icon
Garlic Press
Baking Sheet
Measuring Spoons
Large Non-Stick Pan
Large Bowl
Measuring Cups
Instructionsarrow up iconarrow up icon

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.


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.


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.


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.


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.)


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