Cheesy Gnocchi with Sauteed Pancetta, Onions, and Brussel Sprouts
1 package Trader Joe's Potato Gnocchi
1 package Trader Joe's Brussel Sprouts, quartered
1/4 cup gorgonzola crumbles
1/2 cup diced pancetta (or ham, bacon, or any other meat you prefer)
1/2 medium onion or 1 small onion, diced
1 cup sliced mushrooms (optional)
2 tbsp coconut oil
1 tsp cracked pepper (optional)
Cook gnocchi according to the package. While the gnocchi is boiling, throw brussels and onions with 1 tbsp of coconut oil together onto a pan over medium heat, and sautee until the onions start to turn translucent. Add the ham and mushrooms if you chose to use them, and sautee combination for another couple minutes (until mushrooms are soft). Once gnocchi is cooked and strained, add to the still hot pan with the last tbsp of coconut oil and begin to fold into sauteed vegetables. Once the flavors have melted into each other, turn off the heat and sprinkle cheese over the delicious mixture. Lightly stir to distribute the melting cheese evenly, crack fresh pepper on top, and bon appetit!
Pairs Well With
This winning combination was created by my best friend and college roommate, Mara, and I, during our senior year at South Carolina. We had been on a Brussels kick for weeks, and experimented with some of our favorite Trader Joe's products. Originally, we used TJ's frozen Gnocchi al Gorgonzola, which was delicious. But I always prefer using wholesome ingredients, so I tried melting gorgonzola with plain gnocchi, and ditched the added (and unnecessary) ingredients found in the frozen option. Regardless, this meal is heart-warming, healthy, satisfying, and always reminds me of cooking with my girl.