Gnocchi with Edamame, Carrots, and Brussels Sprouts

Gnocchi with Edamame, Carrots, and Brussels Sprouts

Servings: 4 Preparation: 30 Mins


  • 1 package (20 oz.) Celentano Gnocchi
  • ½ stick butter
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons fresh, sliced sage
  • 1 package frozen brussels sprouts, thawed and cut in half
  • 1 package frozen diced carrots, thawed
  • 1 package frozen, shelled edamame, thawed


Prepare gnocchi according to the package directions. In a large frying pan on medium-high heat add butter, olive oil, salt, pepper and the sage; sauté until fragrant, about 3 minutes. Add the gnocchi and the halved brussels sprouts; sauté until golden brown, approximately 15 minutes. Add carrots and edamame to the gnocchi and brussels sprouts, gently stir to mix. Cover with a lid and cook for 10 minutes until the vegetables are heated through. Divide among bowls to serve.

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