Description
A comforting Italian-inspired baked gnocchi dish featuring tender potato gnocchi combined with sautéed Brussels sprouts and leeks in a creamy, cheesy sauce. This vegetarian recipe is perfect as a hearty main course or a flavorful side dish, delivering a satisfying blend of textures and rich flavors with a golden, bubbly topping.
Ingredients
Scale
Main Ingredients
- 1 pound potato gnocchi (store-bought or homemade)
- 2 tablespoons olive oil
- 2 cups Brussels sprouts (trimmed and thinly sliced)
- 1 large leek (white and light green parts only, sliced and rinsed)
- 2 cloves garlic (minced)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Liquids and Dairy
- 1/2 cup vegetable broth or white wine
- 1/2 cup heavy cream or crème fraîche
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella or Gruyère cheese
Instructions
- Preheat and Cook Gnocchi: Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil and cook the potato gnocchi according to the package instructions, usually until they float to the surface. Once cooked, drain the gnocchi and set them aside.
- Sauté Vegetables: In a large oven-safe skillet, heat the olive oil over medium heat. Add the sliced leeks and Brussels sprouts, sautéing for 5 to 7 minutes until they become soft and start to caramelize lightly. Then stir in the minced garlic, salt, and black pepper, cooking for an additional minute to release their fragrance.
- Deglaze and Simmer: Pour in the vegetable broth or white wine to deglaze the skillet, scraping up any browned bits from the bottom of the pan. Let the liquid simmer until it mostly reduces, about 2 minutes. Then stir in the heavy cream and bring the mixture to a gentle simmer to combine the flavors.
- Combine Gnocchi and Cheese: Add the cooked gnocchi into the skillet and toss them gently to coat with the creamy vegetable mixture. Stir in the grated Parmesan cheese evenly throughout the skillet. Then evenly sprinkle the shredded mozzarella or Gruyère cheese on top.
- Bake: Transfer the skillet to the preheated oven and bake for 10 to 15 minutes, or until the top is bubbly and golden brown. This step melds the flavors and creates a deliciously crispy cheese crust.
- Serve: Remove the skillet from the oven and allow the dish to cool briefly before serving. Enjoy your warm, cheesy baked gnocchi with sprouts and leeks.
Notes
- For added texture and crunch, sprinkle toasted breadcrumbs over the top before baking.
- If Brussels sprouts are not available, kale or spinach are excellent substitute greens.
- This recipe can function both as a satisfying vegetarian main dish or a flavorful side to accompany other dishes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Italian-Inspired
