Best Gnocchi Recipes


  • 160g Brussel sprouts, halved lengthways
  • 2 tbsp olive oil
  • 500g gnocchi
  • 100g roughly chopped walnuts
  • 50g butter
  • 2 tbsp freshly grated parmesan
  • 1 lemon, zested and juiced
  • 1 tbsp finely chopped chives


Calories columnFat columnSaturates columnSugars columnSalt column
535 per serving
27% %GDA
36g per serving
51% %GDA
12g per serving
60% %GDA
3g per serving
3% %GDA
0.80g per serving
13% %GDA


  1. Bring a small pan of salted water to the boil. Add the sprouts and simmer for 2-3 minutes until just tender. Drain and leave in the colander set over the pan, just to make sure all the water comes out.

  2. Heat a frying pan until hot. Add the oil and gnocchi and fry for 2-3 minutes until just turning golden brown. Add the sprouts and continue to fry for another 2-3 minutes – you want everything to be golden brown and slightly crispy.

  3. Add the walnuts and fry for another minute.

  4. Push the gnocchi to one side to create a little space. Add the butter and cook until it is just turning brown then add the lemon zest and juice.

  5. Stir through the gnocchi then remove from the heat. Stir in half the chives then parmesan and remaining chives and serve straightaway.