עקסטרעם וועגאַן מאַקעאָווער: Crispy Gnocchi with Mushrooms, Asparagus and Brussel Sprouts Edition

I knew this would happen sooner or later. When I named the group of recipes “Extreme Vegan Makeover,” I knew that eventually I would want to post a recipe that wasn’t a veganized version of some other recipe. Then what would I do? איך וויסן! Just post the recipe and some pictures that make your mouth water. Maybe throw in a little history or a story to distract the reader from the fact that it isn’t really a makeover. Or most likely, no one would really care.

So this isn’t really a Vegan makeover but it is a really delicious recipe that is easy to make and very satisfying. It is great for warm weather because it is a one-pot meal and cooks really fast. You can use fresh or frozen ingredients with no extra work involved.

Be sure when you buy the gnocchi that it is vegan. Some varieties (like Trader Joe’s) have egg or dairy in them but I found a brand at Morton Williams that is vegan and doesn’t need to be refrigerated.

In case you still need a story or some trivia, I will tell you what I learned on וויקיפּעדיע. אויב איר טאָן ניט, feel free to skip to the recipe. “The word gnocchi means “lumps”, and may derive from nocchio, a knot in the wood, or from nocca (knuckle). It has been a traditional Italian pasta type of probably Middle Eastern origin since Roman times.” Originally, gnocchi was made from a semolina dough with eggs. Potatoes were not used until their introduction to Europe in the 16th century. Interesting, huh?

גוט, now on to the recipe:

ינגרידיאַנץ:

1 package vegan gnocchi
1 bag frozen baby Brussel sprouts or fresh
12 אַז. cremini or white mushrooms
1 bunch asparagus (or other veggie of your choice, fresh or frozen)
1 tsp. דאַר טיים
2 קלאָוועס קנאָבל, מינסט (I always use double garlic)
1 tsp. פּאַפּריקאַ
1 tsp. קומין
2 Tbs. קאַנאָלאַ אויל
זאַלץ און פעפער צו טעם
Parsley for garnish (אַפּשאַנאַל)

אינסטרוקציעס:

Preheat large sauté pan with medium heat. לייגן 1 Tbs. oil to pan. ווען די ייל איז הייס, add the gnocchi to the pan, being sure to keep them all separated. זאל קאָכן וועגן 3-4 minutes on each side until browned and crispy. Remove from pan and set aside.

לייגן 1 Tbs. oil to pan and add Brussel sprouts. If they are large Brussel sprouts, halve or quarter them into bite-sized pieces. קאָכן וועגן 4 minutes on each side until browned and softened. If using frozen Brussel sprouts, they may need to cook longer on a lower temperature to be sure they are cooked through to the middle but you can add them directly to the pan with no need to defrost them. Remove from pan and set aside.

Add last Tbs. of oil to pan and add mushrooms, קנאָבל, טיים, פּאַפּריקאַ, קומין, זאַלץ און פעפער. קאָכן וועגן 5-6 minutes until mushrooms are soft and creamy. דערווייַל, if you are using fresh asparagus, steam them for a few minutes to soften them. I do it by putting them in a covered dish with a bit of water and popping them in the microwave for 3 minutes but you can do it the old fashioned way too. If you are using a frozen veggie, you can add it directly to the pan or defrost it first, depending on the water content (for example, I would add frozen asparagus directly but I would defrost spinach). When the asparagus is steamed, let cool to the touch and cut them into pieces, keeping the tips on the side. Add the pieces to the pan with the mushrooms and stir.

Add the gnocchi and the Brussel sprouts back to the pan and let everything heat through. Garnish with the asparagus tips and parsley, if you want.

אַז ס עס. I like gnocchi so much better this way than boiled. It satisfies both my desire for crispy potatoes and my husband’s love of pasta. And Tom is still surprised that he loves Brussel sprouts!

אַגעוו, in cooler weather, roasting the Brussel sprouts and the asparagus in the oven is even more delicious.

האַנאָע האָבן!

(באזוכט 3,775 מאל, 1 וויסיץ הייַנט)

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12 רעספּאָנסעס צו עקסטרעם וועגאַן מאַקעאָווער: Crispy Gnocchi with Mushrooms, Asparagus and Brussel Sprouts Edition

  1. Bob יוני 4, 2014 בייַ 8:49 PM #

    I like it so much I haven’t made any of your other recipes. I really do need to explore more Rhea!

    • ריאַ יוני 4, 2014 בייַ 9:06 PM #

      Hi Bob, thank you for the compliment. You should try some of the other recipes though 🙂 There are some that are related – others with gnocchi or Brussels. I love Brussels. קסאָקסאָ

      • Bob פעברואַר 17, 2015 בייַ 7:59 PM #

        הי ריאַ!
        My it’s been ages since I made this but must add. I typically roast the asparagus and brussel sprouts while preparing the gnoochi. I love roaster asparagus! Hope you’ve been well and no, I have tried your other recipes. I have really been bad with exploring more. קסאָקסאָ

        • Bob פעברואַר 17, 2015 בייַ 8:01 PM #

          jeez my brain… have not tried and roasted asparagus. Next time I will do a word doc and proof read.

        • ריאַ פעברואַר 22, 2015 בייַ 11:18 בין #

          Hi Bob, roasted asparagus is the best. Glad you’re back! קסאָקסאָ

  2. Bob אַפּריל 30, 2014 בייַ 8:47 PM #

    Love love love this recipe! I substituted artichoke hearts in water for the Brussels sprouts.

    • ריאַ מייַ 1, 2014 בייַ 8:12 PM #

      דאַנק פֿאַר לעטינג מיר וויסן, Bob. That sounds like a great substitution. I love artichoke hearts. קסאָקסאָ

  3. אַנאַנאַמאַס ויגוסט 3, 2013 בייַ 10:49 בין #

    This is an absolutely wonderful recipe! I like its simplicity and amazing fresh taste.

  4. Em Brady יוני 18, 2013 בייַ 10:56 בין #

    וואַו! The blend of ingredient are to perfection. I found this recipe to be fun and easy to make. I’m sure to serve this dilectable dish, hot or at room temperature. I can’ wait to “וואַו” my guests with this dish as I have just done for my husband. Great recipe, דאַנקען איר!

  5. ריאַ פּאַרסאָנס אַפּריל 5, 2013 בייַ 3:09 PM #

    הי, if I can be of any help, לאָזן מיר וויסן.

  6. אַנאַנאַמאַס אַפּריל 5, 2013 בייַ 3:16 בין #

    הי! im new to the vegan world but i am definitely going to try this out! אַ דאַנק!

  7. טאָם יוני 19, 2010 בייַ 6:02 בין #

    Soooo delicious! Especially the Brussel sprouts, which has a great, mellow flavor after the coooking.


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