Brussels Sprouts, Leeks, and Toasted Hazelnuts: A Delicious and Nutritious Gnocchi Recipe
A vibrant, wholesome gnocchi dish featuring Brussels sprouts, leeks, and toasted hazelnuts—perfect for any meal, packed with flavor and nutrition.
Brussels Sprouts, Leeks, and Toasted Hazelnuts: A Gnocchi Dish Bursting With Flavor
Transform your weeknight dinners or holiday spreads with this vibrant and health-forward dish that spotlights Brussels sprouts, leeks, and toasted hazelnuts tossed together with golden, crispy gnocchi. This recipe is not only quick and satisfying but also brings diverse flavors, textures, and nutrients to your table. Discover everything you need to know—including benefits, preparation tips, and FAQs—about this standout vegetarian entree.
Why This Dish Stands Out
- Balanced flavors: Earthy Brussels sprouts, sweet sautéed leeks, and nutty hazelnuts create a rich, complex dish.
- Quick to prepare: Ready in under 30 minutes, making it ideal for both busy weeknights and special occasions.
- Packed with nutrients: Features fiber-rich vegetables, healthy fats, plant-based protein, and vitamin C.
- Vegetarian and versatile: Easily adapted for vegan or gluten-free diets by switching the type of gnocchi or omitting cheese.
What Makes These Ingredients Special?
This recipe combines three star ingredients, each bringing unique flavor, texture, and nutrition:
- Brussels sprouts: A cruciferous vegetable known for its slightly bitter, nutty flavor when caramelized and loaded with antioxidants, fiber, vitamin C, and vitamin K.
- Leeks: A close relative of onions and garlic, leeks lend a gentle sweetness and depth while complementing the robustness of Brussels sprouts.
- Toasted hazelnuts: Add irresistible crunch and earthy undertones, and are packed with healthy fats, vitamin E, and magnesium.
Ingredients
- 3 tablespoons olive oil, divided
- 1 large leek (white and light green parts only), sliced into half moons
- 1 clove garlic, finely chopped
- 1 pound Brussels sprouts, thinly sliced (a food processor works well for this)
- Kosher salt and freshly ground black pepper, to taste
- 2 (10-ounce) packages gnocchi (store-bought potato or frozen cauliflower gnocchi both work)
- 1/3 cup hazelnuts, toasted and coarsely chopped
- 1 teaspoon grated lemon zest plus 1 1/2 tablespoons fresh lemon juice
Ingredient Sourcing and Preparation Tips
- Brussels sprouts: Look for bright green, compact heads. Pre-sliced bags can save time.
- Leeks: Clean thoroughly as dirt often hides between the layers. Slice only the tender white and light green sections.
- Hazelnuts: To toast, spread in a single layer on a baking sheet at 350°F for 8–10 minutes, rubbing off the skins in a towel if desired.
- Gnocchi options: Cauliflower gnocchi offers fewer carbs and more fiber than traditional gnocchi; choose whichever best suits your dietary needs.
Step-by-Step Directions
- Boil pasta water. Bring a large pot of salted water to a boil for the gnocchi.
- Sauté vegetables. Meanwhile, heat 1 1/2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the leek and cook, stirring often, until they just begin to soften (about 1 minute).
- Add garlic and Brussels sprouts. Stir in the garlic and Brussels sprouts, seasoning with 1/2 teaspoon each salt and pepper. Cook, tossing, for 1 minute, then cook without stirring until starting to brown (1–2 minutes more). Transfer vegetables to a plate (not a bowl, to prevent steaming and overcooking).
- Prepare gnocchi. Wipe out the skillet, then carefully stir the gnocchi into the boiling water. Cook just until they float to the surface (about 2 minutes).
- Crisp the gnocchi. While gnocchi is boiling, heat the remaining 1 1/2 tablespoons oil in your skillet over medium-high. Drain the gnocchi well, shaking off excess water, and add directly to the skillet. Gently separate as needed and cook, flipping halfway, until golden and crispy (4–6 minutes).
- Combine and serve. Divide the Brussels sprout mixture onto plates. Top with the golden gnocchi, sprinkle with toasted hazelnuts, lemon zest, and lemon juice. Add more black pepper as desired.
Quick Tips for Success
- Don’t overfill the skillet with gnocchi—work in batches if needed for maximum crispiness.
- Prep all ingredients before you start cooking for a smooth workflow and better results.
- Finish with a squeeze of fresh lemon juice for brightness and balance.
Nutritional Highlights
This recipe offers a balanced and health-conscious meal. Below is the approximate nutrition per serving (based on four servings):
What others are reading
| Calories | Protein (g) | Carbohydrates (g) | Fiber (g) | Sugars (g) | Fat (g) | Saturated Fat (g) | Cholesterol (mg) | Sodium (mg) |
|---|---|---|---|---|---|---|---|---|
| 463 | 14 | 68 | 12 | 19 (0g added) | 18 | 2 | 0 | 646 |
- Fiber: High, thanks to Brussels sprouts and gnocchi
- Plant protein: From vegetables and hazelnuts
- Healthy fats: Olive oil and hazelnuts support heart health
- Low cholesterol: Completely cholesterol-free and suitable for vegetarian diets
Why You’ll Love Brussels Sprouts (Even If You Didn’t Before)
Brussels sprouts often get a bad reputation, but when cooked with high heat and paired with aromatic, sweet, and textural companions like leeks and hazelnuts, they transform into a crave-worthy ingredient:
- Caramelization: Cooking Brussels sprouts until browned adds sweet, nutty flavor and helps mellow bitterness.
- Pairing: Combining with leeks and nuts makes the dish savory, crunchy, and satisfying.
- Nutritional powerhouse: Rich in vitamin C for immune support, vitamin K for bone health, and antioxidants that may help reduce inflammation.
Variations and Serving Suggestions
- Alternate nuts: Try toasted pecans or slivered almonds for a twist.
- Cheese: Top with grated Parmesan or aged cheese (optional, for extra savoriness).
- Citrus boost: Swap lemon for orange zest and juice for a seasonal note.
- Protein add-ons: Toss in chickpeas for added plant-based protein, or top with a poached egg for richness.
- Vegan adaptation: Ensure your gnocchi and add-ins are dairy- and egg-free.
This recipe makes a stunning vegetarian main course, but it also functions beautifully as a side dish for roast meats or fish. Serve it hot, cold, or even at room temperature on a buffet table for family gatherings.
Make-Ahead and Storage Tips
- Pre-slice vegetables: Slice Brussels sprouts and leeks up to a day in advance and store in separate airtight containers in the fridge.
- Toast hazelnuts ahead: Keep at room temperature in an airtight container for up to a week.
- Leftovers: Store cooked gnocchi and vegetables in an airtight container for up to three days. Reheat in a skillet over medium heat until warm and crisp.
Expert Tips: Getting the Best Out of Gnocchi
- Browning after boiling: Always brown the gnocchi in oil after boiling for a crisp, golden exterior and pillowy inside.
- Shake off water: Drain gnocchi thoroughly before transferring to the skillet—excess water can cause oil to splatter and makes gnocchi soggy.
- Don’t overcrowd: Give gnocchi space in the pan for even browning.
Table: At-a-Glance Summary
| Component | Flavor/Texture | Nutrition Benefit |
|---|---|---|
| Brussels Sprouts | Earthy, nutty, tender-crisp | Fiber, vitamin C, antioxidants |
| Leeks | Mild, sweet, aromatic | Vitamin K, folate, antioxidants |
| Toasted Hazelnuts | Crunchy, rich, earthy | Healthy fats, magnesium, vitamin E |
| Gnocchi | Pillowy, golden, hearty | Carbohydrates, some protein and potassium |
Frequently Asked Questions
Do I have to use cauliflower gnocchi?
No, cauliflower gnocchi is a lower-carb, fiber-rich alternative, but you can use traditional potato gnocchi or even whole-wheat varieties based on your dietary preferences.
Can I make this recipe vegan?
Yes, as long as your gnocchi is vegan-friendly (check the label for eggs or dairy), and avoid adding cheese as a topping.
How do I toast hazelnuts easily?
Place whole, raw hazelnuts on a baking sheet and bake at 350°F for 8–10 minutes, stirring once. Rub them in a clean kitchen towel while still warm to remove the skins easily.
Can I use frozen Brussels sprouts?
For best flavor and texture, use fresh Brussels sprouts sliced thin. Frozen sprouts tend to be too wet for quick browning but can be used in a pinch if thoroughly dried and sliced after thawing.
What should I serve with this dish?
As a main course, pair it with a simple green salad. As a side, it works well alongside roasted chicken, salmon, or festive holiday roasts.
Final Thoughts: Celebrate the Power of Simple, Fresh Ingredients
With Brussels sprouts, leeks, and toasted hazelnuts mingling in golden gnocchi, you’ll discover how effortless and rewarding seasonal cooking can be. This dish elevates humble vegetables into a centerpiece-worthy meal, perfect for everyday comfort or impressive entertaining. Try this recipe today and bring bold, nutritious flavors to your table—one plate at a time.
References
- https://www.prevention.com/food-nutrition/recipes/a34715825/brussels-sprouts-leeks-and-toasted-hazelnuts/
- https://www.prevention.com/food-nutrition/recipes/a34493920/mustard-glazed-brussels-sprouts-recipe/
- https://www.greatbritishfoodawards.com/recipes/sprout-leek-hazelnut-gratin
- https://www.101cookbooks.com/archives/brussels-sprout-salad-recipe.html
- https://sunbasket.com/recipe/rigatoni-with-brussels-sprouts-leeks-and-lemon
- https://www.goodhousekeeping.com/food-recipes/healthy/g40958343/brussels-sprouts-recipes/
- https://www.youtube.com/watch?v=xRSrvP4ri88
- https://cancerdietitian.com/2011/12/brussels-sprouts-for-cancer-prevention-a-fool-proof-recipe.html
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