You can totally make your own gnocchi (see here), or you can buy a pre-made gnocchi at many grocery stores. I pretty much pick up some almost every week while grocery shopping.
This particular meal pairs honey-roasted vegetables with gnocchi and chopped pistachios. This is a super colorful, healthy, and delicious meal that you can have ready in a little over 30 minutes. If you don't have the vegetables, I recommend here you could easily substitute with whatever you do have available. For example, I think this would be absolutely awesome with broccoli. Adjust your roast time depending on the vegetables you have on hand.
1 head of cauliflower
6-8 ounces brussels sprouts
3-4 cloves garlic, minced
16 ounces gnocchi (one package)
2/3 cup chopped pistachio nuts (roasted and salted)
1/3 cup olive oil
1/4 cup honey
2 tablespoons butter
salt + pepper to season
Chop up the cauliflower and brussels sprouts into small, bite-sized pieces, and place in a large bowl. Combine the honey and olive oil in cup. Pour the mixture over the vegetables, making sure every piece gets coated in the mixture.
Place the veggies on a baking sheet lined with parchment paper. Sprinkle with salt and pepper. Roast at 375°F for 30-35 minutes. You can bake longer if you like your vegetables cooked more. Sometimes Trey and I like to really torch our vegetables, probably cooking out all the nutrients, I'm sure. 🙂
In a large skillet, melt the butter. Toss in the minced garlic and cook for 1 minute over medium heat. Now toss in the gnocchi. If they seem to stick to the pan, drizzle in a little olive oil or add a little more butter. Cook for another minute. Toss in the chopped nuts and cook for an additional 2 minutes.
Once the vegetables are ready, toss everything together. Season with a little salt and pepper as needed. Serve with a wedge or two of lemon. Squeeze the juice over everything just before eating. Citrus for the win!
I added just a little shaved parmesan cheese, but it's really not necessary. I love the crunch of the nuts paired with the soft, chewy gnocchi. Yum! Make this for dinner next week—you'll love it. Enjoy! xo. Emma
Credits // Author: Emma Chapman, Photography: Sarah Rhodes. Photos edited with Georgia of the Signature Collection.