You want to know the secret to amazing Brussels Sprouts? A CAST IRON SKILLET.
And bacon…bacon always…but cast iron for sure!
This Gnocchi with Bacon and Brussels Sprouts dish is so rich and creamy and perfect for a cool fall or winter night. It truly can be made and ready to go in about 30 – 45 minutes, so it’s great for a last-minute weeknight dinner (and tastes even better for lunch!).
I used those little frozen Brussels Sprouts for this recipe because they’re much smaller than the fresh ones, but you can easily use fresh sprouts, too. Just cut them into smaller pieces before putting them in the skillet.
Gnocchi with Bacon and Brussels Sprouts
- 1 package gnocchi, cooked and drained
- 2 cups frozen Brussels sprouts, cut in half (you can also use fresh!)
- 5 strips bacon, diced
- 1 shallot, diced
- 2 medium cloves garlic, minced
- 1 cup white cheddar cheese, grated
- ½ cup milk
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- ¼ teaspoon freshly grated nutmeg (optional)
- Salt and pepper to taste
- Parmesan cheese (optional)
Place bacon, onions, and Brussels sprouts in cast iron skillet and heat over medium low heat. Continue cooking until onions turn translucent and sprouts start to caramelize.
Look at this deliciousness.
Add garlic and continue cooking for an additional 2 minutes.
In a saucepan, add cheese, milk, butter, flour, and nutmeg with the cooked gnocchi and heat on medium low heat until all ingredients combine and cheese is melted, about 5 minutes. Fold in bacon-sprouts mix and serve! Season with salt and pepper to taste and top with Parmesan cheese, if desired.
Meanwhile, add cheese, milk, butter, flour & nutmeg to the pot with the cooked gnocchi and heat on medium-low until the cheese melts. Then fold bacon-veggie sauté mixture into the pasta. Enjoy!
Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips.