This is an amazingly decadent plant based entrée. Caramelized Leeks and Brussels Sprouts baked in a creamy Béchamel sauce with Potato Gnocchi.  No cream or butter.  Healthy, hearty and delicious! And the best part – you just use ONE pan.

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Creamy Baked Gnocchi with Caramelized Brussels Sprouts and Leeks

Ingredients:

One 16 oz. package Potato Gnocchi* (egg free), uncooked

1 Tbsp. Grapeseed Oil

10 ounces Brussel Sprouts, approx. 12 large sprouts

3 leeks, white parts only

For the Sauce:

1 Tbsp. Grapeseed Oil

2 garlic cloves, minced

1 1/2 tsps.  flour (use chickpea flour for gluten free)

1 1/2 cups plant-based milk, plain not flavored (I used plain Almond milk)

2 tsps. Dijon mustard

2 tsps. white miso paste (use chickpea miso for gluten free)

3 heaping Tbsps. Nutritional Yeast

1/4 tsp. black pepper

1 tsp. salt

The juice of one-half to one lemon

optional fresh herbs – rosemary and/or thyme, 1/2 tsp. each

Directions:

Preheat the oven to 390F.

Let’s  char the veggies:

Cut the white parts of the leeks in half. Gently fan out the leek and hold under running water to clean.  Let dry or towel dry. Cut into one inch pieces.

Wash the Brussels Sprouts and cut the ends off and halve. Remove the darker outer leaves (most will just fall away).

Preheat a large oven-proof skillet (I used my cast iron skillet) and add 1 Tbsp. oil.

Arrange leeks and Brussels, cut sides down, in the skillet.  Do not stir – allow the veggies to char. The heat will bring out the sweetness in both. Remove from skillet, set aside.

After skillet has cooled down a bit, add the remaining Tbsp. oil and garlic. Sauté over med-low heat, stirring so as not to burn the garlic.

Add the flour and stir it into the oil and garlic, allowing it to cook for one minute. Do not let it brown.

Gradually add the plant milk, stirring constantly. Allow to simmer gently as it thickens a bit.

Add the miso, mustard, nutritional yeast, salt and pepper, and the juice of half the lemon.  It should be a light golden color.

Add the uncooked gnocchi to the sauce. Arrange the charred leeks and Brussels in between the gnocchi.

Cover tightly with lid or foil and bake for 15 minutes.  After 15 minutes, uncover and continue to bake for another ten minutes. Do not stir!

Squeeze the rest of the lemon juice over the top and serve immediately right from your skillet.

Notes: *You can use Cauliflower gnocchi, but fair warning – it tends to fall apart.

Enjoy!

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Creamy Baked Gnocchi with Caramelized Brussels Sprouts and Leeks

Author: Gay Van Beek for Canterbury Cottage Designs

Ingredients

• One 16 oz. package Potato Gnocchi* egg free, uncooked
• 1 Tbsp. Grapeseed Oil
• 10 ounces Brussel Sprouts approx. 12 large sprouts
• 3 leeks white parts only
• For the Sauce:
• 1 Tbsp. Grapeseed Oil
• 2 garlic cloves minced
• 1 1/2 tsps. flour use chickpea flour for gluten free
• 1 1/2 cups plant-based milk plain not flavored (I used plain Almond milk)
• 2 tsps. Dijon mustard
• 2 tsps. white miso paste use chickpea miso for gluten free
• 3 heaping Tbsps. Nutritional Yeast
• 1/4 tsp. black pepper
• 1 tsp. salt
• The juice of one-half to one lemon
• optional fresh herbs – rosemary and/or thyme 1/2 tsp. each

Instructions

1. Directions:
2. Preheat the oven to 390F.
3. Let’s char the veggies:
4. Cut the white parts of the leeks in half. Gently fan out the leek and hold under running water to clean. Let dry or towel dry. Cut into one inch pieces.
5. Wash the Brussels Sprouts and cut the ends off and halve. Remove the darker outer leaves (most will just fall away).
6. Preheat a large oven-proof skillet (I used my cast iron skillet) and add 1 Tbsp. oil.
7. Arrange leeks and Brussels, cut sides down, in the skillet. Do not stir – allow the veggies to char. The heat will bring out the sweetness in both. Remove from skillet, set aside.
8. After skillet has cooled down a bit, add the remaining Tbsp. oil and garlic. Sauté over med-low heat, stirring so as not to burn the garlic.
9. Add the flour and stir it into the oil and garlic, allowing it to cook for one minute. Do not let it brown.
10. Gradually add the plant milk, stirring constantly. Allow to simmer gently as it thickens a bit.
11. Add the miso, mustard, nutritional yeast, salt and pepper, and the juice of half the lemon. It should be a light golden color.
12. Add the uncooked gnocchi to the sauce. Arrange the charred leeks and Brussels in between the gnocchi.
13. Cover tightly with lid or foil and bake for 15 minutes. After 15 minutes, uncover and continue to bake for another ten minutes. Do not stir!

14. Squeeze the rest of the lemon juice over the top and serve immediately right from your skillet.

Recipe Notes

Notes: *You can use Cauliflower gnocchi, but fair warning – it tends to fall apart.