At Meatless Monday, we often talk about how foods like beans, tofu and quinoa are excellent sources of protein – and they definitely are! – but I think it’s easy to forget that when you pack together enough plant foods that may be relatively low in protein on their own, you’ll end up with a dish that’s just as high in protein as a serving of meat. Here, the gnocchi, Brussels sprouts, and pepitas (pumpkin seeds) all add to the total. It’s just a bonus that they’re some of my favorite fall foods! Serves 3. Ingredients
1 16 oz. package potato gnocchi2 tbsp. olive oil1 pint Brussels sprouts, sliced in half1 small onion, sliced and roughly chopped1 pint crimini mushrooms, sliced2 cloves garlic, minced2 tbsp. raw pepitas (pumpkin seeds)2 oz. Romano cheese, gratedRed pepper flakesSalt
What to do:
Cook the gnocchi “al dente” according to package directions. Reserve 1 cup of cooking water when draining.Heat the olive oil over medium heat in a saucepan large enough to ultimately hold all the ingredients. Place the Brussels sprouts cut side down and cook until lightly browned, about 5 minutes.Add the mushrooms and onions and stir the mixture frequently until all the vegetables have softened, 5-10 minutes.Gently add the cooked gnocchi to the mixture. Stir to combine and cook 2-3 minutes more so that the gnocchi become slightly browned.Add the minced garlic and cook 1 minute.Slowly add the reserved cooking water to the hot mixture to form a light sauce. Allow some of the water to evaporate for 1-2 minutes so the mixture thickens. You may not need the entire cup.Salt to taste, keeping in mind whether you salted the cooking water.Transfer to serving bowls and top with pepitas, cheese and red pepper flakes.
