Crispy Gnocchi With Brussels Sprouts & Mushrooms

2 Tbs butter
1 16oz pkg frozen gnocchi
2 tsp olive oil, divided
1 lb cremini mushrooms, quartered
8oz Brussels sprouts, thinly sliced crosswise
1 clove garlic, minced
1/4 cup shaved Parmesan, for garnish

1) Heat butter in nonstick skillet over medium-high heat. Add gnocchi, and cook 4 to 5 minutes, turning often, until browned. Transfer to large bowl.
2) Pour 1 tsp oil into pan, and add mushrooms. Cook 7 minutes, or until mushroom liquid has evaporated. Season with salt and pepper, if desired, and transfer to same bowl as gnocchi.
3) Pour remaining oil into pan, and add Brussels sprouts. Saute 5 to 7 minutes, or until sprouts are crisp-tender. Add garlic, and cook 1 minute more. Return mushrooms and gnocchi to pan, and saute 2 minutes, or until warmed through. Serve garnished with Parmesan, if desired.

Review: My husband has told me for years that he likes Brussels sprouts. However, I had never tried them and wasn't feeling adventurous. I received several this weekend, as my sister-in-law bought a stem with the Brussels sprouts still attached. She gave it to my mother-in-law, who in turn gave me several since there were so many. I then proceeded to find a recipe to use them in, and discovered I also love these little green guys. It's hard to describe the flavor, but I think it's a combination of spinach and cabbage. So yummy!

Now, for a review of the recipe . . . I tweaked this a little bit as I didn't want portions to get cold, or to dirty 3 pans. I cooked the mushrooms and gnocchi together, with twice as much butter. It worked perfectly. I left the Brussels sprouts by themselves, as they can easily overcook. It all came together in the same time frame and tossed together quite easily. It's a great combination of flavors. I had doubled the mushrooms and will double the Brussels sprouts next time. Using more veggies doesn't alter the flavor balance all that much, but it adds portions in a healthy way.

Adapted from:
http://www.vegetariantimes.com/recipe/crispy-gnocchi-with-brussels-sprouts-and-mushrooms/