Sage and Sprouts with Sweet Potato Gnocchi

Sage and Sprouts with Sweet Potato Gnocchi | Dinner of Herbs

I do my best to keep my promises.

So, as promised last time, here is the short, simple recipe for what to do with all that homemade sweet potato-whole wheat gnocchi you just made.  Simple, healthy, enjoyable!  What more could you ask for?

The Recipe


1/2 Homemade Sweet Potato-Whole Wheat Gnocchi recipe

1 lb brussel sprouts, frozen




olive oil, optional

Servings: 4 small servings

Heat a nonstick skillet over medium heat.  Add the brussel sprouts and cover with lid.  Let cook for about 3-5 minutes, stirring once or twice, or until the sprouts no longer appear frozen.  Remove the lid, and sprinkle on the garlic and onion powder.  Add the gnocchi (and olive oil, if you wish) and fry.  Stir every once and awhile to prevent burning.  Serve when warmed through, and sprouts and gnocchi are lightly browned.  Enjoy!


18 thoughts on “Sage and Sprouts with Sweet Potato Gnocchi

    1. Oh I know…I try to avoid buying snack crackers/chips because I tend to eat large amounts of them in place of meals (oops) and Cheez-Its are one of my favourites. And sage…I think rosemary is my favourite herb/spice, but sage is a close second. 🙂

  1. Yum, I love both brussel sprouts and gniocchi and this sounds like a delicious and filling dinner. I never tried making gniocchi as I usually buy the store bought kind but this hommade is always better! So I’m off to your other post and jotting down the ingredients for my next food shopping trip.

  2. Love brussel sprouts! It’s funny… I never had tried them until a few years ago! My husband informed me that he’d been deprived of them all these years ‘cuz I hadn’t made them. I guess I didn’t eat them as a kid, so never thought about it. Now I make them all the time and just love them! This looks great! Thanks for sharing. 🙂

    1. Yeah, my brother and I managed to survive our childhoods without ever having to eat the dreaded brussel sprouts or boiled spinach. Now we both enjoy fresh spinach and occasionally brussel sprouts.

  3. We have brussel sprouts growing in the field. Just found out they won’t be ready to eat until the fall so…I’m saving this recipe for the fresh, out-from-the-farm brussel sprouts!!! Can’t wait!!

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