Crispy Gnocchi with Brussels Sprouts and Mushrooms

crispy gnocchi with brussels sprouts and mushrooms

prep time: 5 minutes
cook time: 20 minutes
ready in: 25 minutes

makes: 6 servings, 1 cup each


  • 2 Tablespoons Smart Balance margarine
  • 16 oz. frozen gnocchi (Italian potato dumplings)
  • 2 teaspoons olive or canola oil
  • 1 lb crimini mushrooms, quartered (4 cups)
  • 8 oz. Brussels sprouts, thinly sliced crosswise (3 cups)
  • 1 clove garlic, minced (1 teaspoon)
  • 1/4 cup shaved Parmesan, for garnish, optional
  • toasted nuts for garnish, optional

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. Heat Smart Balance in nonstick skillet over medium-high heat. Add frozen gnocchi, directly from the freeze, and cook 4 to 5 minutes, turning often until browned. Transfer to a large bowl.
  2. Pour 1 teaspoon of oil into pan and add mushrooms. Cook 7 minutes or until mushroom liquid has evaporated. Season with salt and pepper, if desired, and transfer to same bowl as gnocchi.
  3. Pour remaining oil into pan and add Brussels sprouts. Saute 5 to 7 minutes or until sprouts are crisp-tender. Add garlic and cook 1 minute more. Return mushrooms and gnocchi to pan and saute 2 minutes or until warmed through.
  4. Serve garnished with Parmesan or toasted nuts, if desired.

per serving: 220 calories, 6g fat, 1g saturated fat, 8mg cholesterol, 470mg sodium, 38g carbohydrate, 4g fiber, 8g protein