Crispy Gnocchi with Brussels Sprouts and Green Peas

20260827 #BreakfastDiary 1817, 23°C/mostly cloudy I thought a 1:1 ratio of Brussels sprouts to gnocchi would be nice, but I didn't have enough Brussels sprouts, so I substituted green peas instead. That turned out well — Brussels sprouts coated in balsamic tang, crispy gnocchi packed with the nutty, salty flavor of Parmesan, and the pleasant sweetness of green peas that pop in your mouth all come together. About 500kcal per serving — Crispy Gnocchi with Brussels Sprouts and Green Peas

- 2 cups gnocchi - 1 cup Brussels sprouts - 1 cup green peas - parmesan cheese - olive oil - salt - pepper - 1T balsamic vinegar

1. Boil the frozen gnocchi in boiling water. Once cooked enough, it floats to the surface — scoop it out and drain lightly. 2. Blanch the green peas briefly in the same gnocchi-cooking water. 3. Heat olive oil in a pan, add the gnocchi from step 1, and pan-fry until crispy, adding parmesan cheese as you go so the gnocchi gets coated and crisps up. 4. Halve the Brussels sprouts and sauté in an olive-oiled pan with salt and pepper, then add a little balsamic vinegar to coat. 5. Add the gnocchi and green peas from step 3 to the Brussels sprouts from step 4, season with salt and pepper, and toss lightly. 6. Plate and top with parmesan cheese.