Brussels Sprouts, Leeks, and Toasted Hazelnuts: A Vibrant Autumn Gnocchi
Discover a warming, nutrient-packed gnocchi dish blending Brussels sprouts, leeks, and toasted hazelnuts for the ultimate cozy fall comfort.
Brussels Sprouts, Leeks, and Toasted Hazelnuts Gnocchi
If you’re searching for a vibrant, nutritious, and easy-to-make fall-inspired meal, this dish starring Brussels sprouts, sweet leeks, and crunchy toasted hazelnuts delivers on all fronts. With quick prep, bursts of flavor, and a clever use of store-bought (or homemade) gnocchi, it’s the kind of weeknight dinner that feels both satisfying and special.
Why You’ll Love This Gnocchi Recipe
- Bold autumn flavors: Sweet leeks and earthy Brussels sprouts are caramelized for depth and paired with nutty hazelnuts.
- Balanced nutrition: Full of fiber, vitamins, and plant protein.
- Easy weeknight staple: Uses simple techniques and minimal cookware.
- Versatile: Easily adaptable for gluten-free or vegan needs.
Ingredients Breakdown
Each ingredient brings its own character, texture, and nutrition to the dish:
- 3 tbsp olive oil, divided—for sautéing and crisping gnocchi
- 1 large leek, white and light green part only, thinly sliced
- 1 clove garlic, finely chopped
- 1 lb Brussels sprouts, thinly sliced—use a food processor or a sharp knife
- Kosher salt and black pepper, to season each step
- 2 (10-oz) packages gnocchi—frozen, fresh, or shelf-stable, including cauliflower gnocchi for a lighter option
- 1/3 cup hazelnuts, toasted and chopped
- 1 tsp grated lemon zest + 1 1/2 tbsp lemon juice—for brightness
Ingredient Notes & Substitutions
If you crave extra protein or want to tweak the nutrition:
- Substitute gnocchi with whole wheat or gluten-free versions.
- Swap hazelnuts for almonds, walnuts, or pecans.
- Add a sprinkle of shaved Parmesan or a vegan cheese alternative before serving.
Step-by-Step Directions
This recipe comes together with efficient multitasking and a key technique: pan-crisping the gnocchi to add a delicious golden crust.
- Prep the ingredients. Clean and thinly slice the leek (using only the white and light green parts). Finely chop the garlic. Thinly slice Brussels sprouts—if you have a food processor, use the slicing disk for speed.
- Boil water. Bring a large pot of salted water to a boil in preparation for the gnocchi.
- Sauté the vegetables. Heat 1.5 tbsp olive oil in a large nonstick skillet over medium-high. Add leeks and cook, stirring often, until they just begin to soften (about 1 minute).
- Add chopped garlic and sliced Brussels sprouts. Season with ½ tsp each salt and pepper. Cook for 1 more minute, tossing. Then let them cook untouched for another 1–2 minutes, until beginning to brown slightly at the edges. Transfer the vegetable mixture to a plate to prevent over-steaming.
- Creamy tip: For a richer version, add a splash of cream to the sautéed vegetables just before plating (optional).
- Toast hazelnuts. If not already toasted, place hazelnuts in a dry skillet over medium heat. Toast, shaking the pan often, until fragrant and golden, 3–4 minutes. When cooled slightly, chop roughly.
- Boil and crisp the gnocchi. Wipe out the skillet. Add gnocchi to the boiling water, cooking just until they float (about 2 minutes for frozen). Meanwhile, heat the remaining 1.5 tbsp olive oil in the skillet over medium-high. Drain gnocchi and, shaking off any water, add them directly to the hot oil. Sauté, gently turning, until the gnocchi are golden brown and crisp, about 4–6 minutes.
- Assemble and finish. Divide the vegetable mixture onto serving plates. Top with crispy gnocchi. Sprinkle with chopped toasted hazelnuts, lemon zest and juice, and additional black pepper. Serve immediately.
Serving Suggestions & Creative Variations
This gnocchi dish is delicious on its own, but lends itself well to customization. Here are some ways to elevate and adapt it:
- Add cheese: Grate aged Parmesan, pecorino, or vegan cheese over the top.
- Make it a gratin: Arrange in a baking dish, top with bread crumbs and cheese, and bake until bubbling and golden brown.
- Boost with protein: Toss cooked white beans or shredded rotisserie chicken through the vegetables right before serving.
- Seasonal swaps: Use baby spinach or kale instead of leeks for a spring or winter variation.
Table: Nutrition per Serving
| Calories | Protein | Carbs | Fiber | Sugars | Fat | Saturated Fat | Cholesterol | Sodium |
|---|---|---|---|---|---|---|---|---|
| 463 | 14g | 68g | 12g | 19g (0g added) | 18g | 2g | 0mg | 646mg |
Values are approximate. Actual amounts vary by brand and substitutions.
Tips, Techniques, and Troubleshooting
- Crispy gnocchi tip: Don’t crowd the skillet. Cook in batches if needed to prevent steaming.
- Prep in advance: Toast hazelnuts and slice vegetables up to a day ahead for even faster assembly.
- Easy cleanup: Wipe the skillet between steps if any sticking occurs.
- Don’t overcook greens: Move sautéed vegetables to a plate (preferably not a bowl) to avoid them steaming and getting soggy.
What others are reading
Why Brussels Sprouts, Leeks, and Hazelnuts Work Together
This combination isn’t just delicious—it’s a celebration of contrasting flavors and complementary nutrients:
- Brussels sprouts: Deliver fiber, vitamins C and K, and a savory, slightly sweet depth when caramelized.
- Leeks: Lend sweetness and a subtle onion flavor, mellowing as they cook.
- Hazelnuts: Provide protein, healthy fats, and an earthy crunch that contrasts beautifully with the tender gnocchi and greens.
- Lemon zest and juice: Brighten the dish, making every forkful feel lighter.
Cooking Hazelnuts: Easy Toasting & Chopping Tips
Toasting hazelnuts brings out their deep, woody flavor. For best results:
- Spread whole hazelnuts on a baking sheet.
- Roast in a 350°F (175°C) oven for 8–10 minutes, shaking halfway, until skins begin to crack.
- Let cool, then rub nuts in a clean kitchen towel to remove most of the skins (leaving some is fine).
- Chop coarsely for optimal crunch in the finished dish.
Smart Shopping & Ingredient Sourcing
What to look for when selecting ingredients for this recipe:
- Brussels sprouts: Look for firm, tightly closed heads with vivid green color and minimal yellowing.
- Leeks: Choose stalks with mostly white and light green, avoiding any slimy or overly soft spots.
- Hazelnuts: Opt for raw, unsalted, whole nuts for best flavor and freshness; toast them yourself right before using.
- Gnocchi: If using frozen cauliflower gnocchi, no need to thaw before boiling. Fresh or homemade gnocchi provide a fluffier bite.
Frequently Asked Questions (FAQs)
Q: Can I use other vegetables besides Brussels sprouts?
A: Yes! Shredded kale, baby spinach, or thin-sliced broccoli stems are great alternatives for seasonal variety.
Q: Is this recipe vegan or gluten-free?
A: The dish is naturally vegetarian. Use vegan gnocchi and swap in a plant-based cheese or skip cheese altogether for a vegan option. For gluten-free, choose gluten-free gnocchi, readily available in most stores.
Q: How can I store leftovers?
A: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to revive the gnocchi’s crispiness.
Q: Can I prepare any elements in advance?
A: Yes. Toast and chop hazelnuts and prep all vegetables up to a day ahead. Cooked gnocchi, however, is best made fresh for optimal texture.
Q: What proteins pair well with this dish?
A: Serve as a standalone vegetarian meal or add grilled chicken, broiled salmon, or white beans for extra protein.
Expert Tips: Elevating Everyday Gnocchi
- Deglaze for depth: After sautéing the vegetables, a splash of white wine or vegetable broth added to the pan helps incorporate browned bits and adds flavor.
- Zest before juicing: Always zest your lemon before juicing for maximum yield and flavor.
- Finish with fresh herbs: Chopped parsley or tarragon is a welcome garnish, boosting freshness and aroma.
Seasonal Variations for Every Table
This recipe is rooted in autumn, but swapping ingredients by the season brings new life to the concept:
- Winter: Use sautéed cabbage or Swiss chard in place of some or all Brussels sprouts.
- Spring: Add asparagus tips with the leeks and peas toward the end of cooking.
- Summer: Try baby zucchini or yellow squash instead of sprouts for a lighter spin.
How to Serve: Plating & Presentation Ideas
- Serve family-style from a warmed platter, garnished with lemon zest curls and hazelnuts.
- Pair with a crisp, citrusy white wine or a chilled kombucha for a lively meal.
- Add a lightly dressed arugula salad for freshness and extra greens.
Conclusion
This Brussels sprouts, leeks, and toasted hazelnuts gnocchi is a testament to the joys of seasonal plant-powered cooking—sumptuous enough for a dinner party yet simple for a weeknight. Let each ingredient shine, use quality produce, and enjoy a dinner that both surprises and satisfies.
References
- https://www.greatbritishfoodawards.com/recipes/sprout-leek-hazelnut-gratin
- https://www.prevention.com/food-nutrition/recipes/a34715825/brussels-sprouts-leeks-and-toasted-hazelnuts/
- https://www.youtube.com/watch?v=xRSrvP4ri88
- https://www.lovefood.com/recipes/56551/sprout-leek-hazelnut-gratin-mature-cheddar-recipe
- https://sunbasket.com/recipe/rigatoni-with-brussels-sprouts-leeks-and-lemon
- https://www.goodhousekeeping.com/food-recipes/healthy/g40958343/brussels-sprouts-recipes/
- https://www.bbcgoodfood.com/recipes/creamy-sprout-hazelnut-leek-pasta
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