Roasted Brussels Sprouts with Sun-Dried Tomatoes and Pine Nuts (on Sage Butter Gnocchis)


2 cups Brussels Sprouts, cleaned and quartered

1 tablespoon olive oil

salt and pepper

3 tablespoons sun-dried tomatoes, sliced

3 tablespoons pine nuts

Gnocchis in Sage Garlic Butter (optional)

2 tablespoons butter

2 garlic cloves, sliced

3 tablespoon fresh sage leaves, sliced

400g ready-made Gnocchis

Serves 2-3


Preheat oven to 200C.

Put the Brussels sprouts in a bowl. Splash the olive oil over the sprouts  and season with salt and pepper. Stir so the olive oil coats the vegetables evenly.

Spread the Brussels sprouts on a baking sheet and roast in the oven for about 20-25 minutes. Turn them over once for even roasting.

In the meantime, roast the pine nuts in a dry pan over medium heat for 5-7 minutes.

When the Brussels sprouts are ready, transfer them to a serving dish, combine with the sliced dried tomatoes and sprinkle the pine nuts on top.

Sage Butter Gnocchis

Cook the Gnocchis according to instructions. Drain.

Heat the butter in a pan over medium heat. Add the garlic and sage and cook for 2-3 minutes. Add the Gnocchis and cook until golden brown. Add the Brussels sprouts and stir. Transfer to serving bowl and serve immediately.