Thanksgiving is over and it’s time to change flavors and go Italian. You can do it with your Thanksgiving leftovers. All you need are your left over mashed potatoes and some fresh brussels sprouts. Left over roasted sprouts will do fine too, but who has those delicious gems left over?
Left over mashed potatoes take my head in several directions. Right around this time, I’m craving some Mediterranean flavors; a little olive oil, something salty like olives or pecorino and the flavor of sage.
This is how Brussels sprouts gnocchi was born.
I had plenty of fresh sage on hand and didn’t want it to go to waste, and there is nothing like a sage browned butter to excite a dish. It’s still very wintery, very holiday, but a tad more modern with rustic, northern Italian notes. It was so delicious and a real trial for Mr. ST to hold off while pictures were being taken.
The rule to make a good gnocchi is simple and I’ve stated this before with this gnocchi recipe.
The mandolin comes in handy to shred the brussels sprouts, but please be careful. I use the safety hold and was able to stick a brussels sprout into each prong to get a quick shred.
The saute is shallots and brussels sprouts, but you can use any kind of finely minced onion or scallion. This base of sauteed brussels sprouts is so good, you could stop here and eat, add poached eggs, or stuff into ravioli. In this recipe the saute is added to mashed potatoes with an egg and flour and you have gnocchi.
Roll into long tubes, cut, swipe with a fork and don’t worry about being too pretty. Fry sage in some butter until the butter is nutty and the sage is crispy. Remove sage, pan fry the gnocchi (after a quick minute boil) and you have a wonderful lunch or side dish. I added in some olives for color and a bit of briny flavor and texture. Perfect.
Mashed potato recipe here.
More Italian Recipes from Spinach Tiger Here
More Brussels Sprouts Recipes from Spinach Tiger Here
- 2 cups mashed potatoes or 2 cups baked potatoes peeled and taken through ricer
- 2 large shallots or ½ onion
- 6-8 brussels sprouts, shredded
- 1 egg
- ½ cup flour
- ¼ cup grated pecorino cheese
- 8 sage leaves
- 2 tablespoons butter
- olive oil
- a few sprigs fresh thyme
- salt
- pepper
- Prepare potatoes. This recipe was intended for left over mashed potatoes. If you don't have those, bake two potatoes and then scoop out and take through a food mill or ricer. Add a knob of butter, salt and proceed with recipe.
- While potatoes are cooling, prepare brussels sprouts. Shred with knife or mandolin. Remove large leaves and save those for garnishing the plate.
- Saute shallots or onion in butter and olive oil until soft. Add brussels sprouts, fresh thyme cook for 5- minutes on medium heat.
- Add brussels sprouts and cheese to potatoes. You want a ratio of about 1 to 2, brussels sprouts to potatoes. Add egg. Mix thoroughly. Add flour. Mix gently. Using floured hands and a clean cutting board that has been floured, roll into long tube. Cut and run fork across. Put in salted boiling water until they rise to top, about one minute only.
- Remove from water, drain well.
- Put butter into frying pan. Add sage leaves and fry leaves until crisp, not browned. Remove. Add gnocchi, and fry until golden brown. Serve immediately.
- Pan fry in sage butter.
Norma says
December 20, 2011 at 11:55 amI love those little sprouts and I love this dish…
Sylvie @ Gourmande in the Kitchen says
December 7, 2011 at 8:54 amWhat a fantastic and unique way to use Brussels Sprouts!
Linda says
December 1, 2011 at 1:33 pmThis is such a great idea! So fresh too. I love how you prepared the whole dish – the flavors must have been true and amazing.
Magic of Spice says
November 29, 2011 at 7:30 pmWhat an absolutely delightful gnocchi…love the thought of the sage browned butter! Beautiful 🙂
Erina says
November 29, 2011 at 4:34 amWhat a great idea!! I’ve never thought of using brussels sprouts for gnocchi. Sounds fantastic!
Lorraine @ Not Quite Nigella says
November 28, 2011 at 3:48 pmNow this is a classy way to serve leftover vegetables-but I’d expect no less from you Angela! 😀
Angie@Angiesrecipes says
November 28, 2011 at 1:32 pmThis is definitely my type of healthy and tasty meal!
Jennifer says
November 28, 2011 at 1:41 amLOVE gnocchi. This looks wonderful.
sippitysup says
November 28, 2011 at 12:32 amThis is very creative and it includes my favorite thing maybe in the whole world. Fried Sage. GREG
Nic@diningwithastud says
November 28, 2011 at 12:24 amPerfect! I’v always wanted to try gnocchi but been too scared. I love the look of this dish 😀
erin @ yummy supper says
November 27, 2011 at 10:34 pmAngela, You totally win for most inspiring Thanksgiving leftover creation:) We just ate brussels sprouts last night and I never thought to put them in a gnocchi. Yum!
-E
nancy at good food matters says
November 27, 2011 at 9:13 pmI love sage leaves crispened in brown butter! what a delicious way to incorporate brussels sprouts—thanks for sharing this clever recipe.
Nancy/SpicieFoodie says
November 27, 2011 at 5:40 pmYou know from your visit to my blog that Gnocchi is a new treat for me. I am really loving your recipe. Can’t wait to try it! I’ll make sure to refer to your website for more tips on making Gnocchi 🙂
deana says
November 27, 2011 at 3:03 pmI do love brussels sprouts so… I never thought to use them like this. What a splendid idea! Looks gorgeous, must taste divine.
Valérie ( France ) says
November 27, 2011 at 12:34 pmUne excellente version de gnocchis bien savoureuse
Je te souhaite un bon dimanche
Valérie
Maria @ Orchard Bloom says
November 27, 2011 at 3:42 amThis looks so delicious!!
bellini says
November 27, 2011 at 12:11 amThis is a novel idea Angela. I do love my gnocchi fried as well.
Teresa Blackburn says
November 26, 2011 at 10:08 pmI love gnocchi. Especially gnocchi that looks like yours does. Wonderful recipe which I am printing out to make later this week. Bravo!
Joan Nova says
November 26, 2011 at 9:02 pmYou can’t get the Italian out of us for long!!
Rosa says
November 26, 2011 at 7:16 pmA great idea and recipe! I am a big fan of Brussel sprouts and gnocchi.
Cheers,
Rosa