Potato Gnocchi with Roasted Brussels Sprouts
Explore the delicious flavors of Potato Gnocchi with Roasted Brussels Sprouts, perfecting potato nutrition and performance in every bite!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at potatogoodness.com.
Cooking tools:
- Microplane
- Oven
- Baking sheet
- Cutting board
- Chef's knife
- Pot
- Skillet
- Colander
- Measuring spoon
- Mixing bowl
- Saucepan
- Spatula
- Stove
Ingredients
- 2.2 lbs (1000g) Potato Gnocchi, dried
- 1/2 c (72 g) Pancetta, diced
- 2 c (176 g) Brussels Sprouts, halved
- 2 tbsp (30 ml) Olive Oil
- 1/4 c (60 ml) Lemon Juice
- 1 tsp (2 g) Lemon Zest
- 1 tbsp (2 g) Rosemary, minced
- 1 tbsp (8 g) Garlic, minced
- 1/2 c (118 ml) Chicken Stock
- 2 tbsp (28 g) Butter
- 1 tsp (6 g) Salt
- 1/2 tsp (3 g) Black Pepper, ground
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