Brussels sprouts and gnocchi frico

I've turned one of my favorite veggies sides, brussels sprouts frico, into a one-pot meal! This recipe is inspired by frico, an Italian cracker-like snack made of crispy toasted cheese. When you combine brussels and shredded parmesan, you get roasted Brussels sprouts surrounded by crispy parmesan frico. I've added gnocchi to the mix, which soaks up delicious balsamic vinegar and parmesan flavors, and stays creamy on the inside and a bit crunchy on the outside.

 
Brussels sprouts and gnocchi frico

• 3 T olive oil, divided
• 1 lb brussels sprouts, halved
• 1/3 cup balsamic vinegar
• 1 t kosher salt
• pepper to taste
• 1 t garlic powder (optional)
• 16 oz gnocchi (I buy the shelf-stable kind from Trader Joe's)
• 1 1/2 cup shredded parmesan cheese, divided

Preheat oven and 12-inch cast iron skillet to 400. In a bowl, toss 2 T olive oil, vinegar, and seasonings with brussels sprouts. Oil cast iron pan with remaining oil. Add brussels sprouts to pan, leaving remaining sauce in bowl. Spread mixture evenly in pan and bake for 20 minutes. 

In the meantime, add gnocchi and most of parmesan cheese to bowl and mix with remaining marinade. 

After 20 minutes of baking, pour gnocchi and parmesan into pan and stir together. Top with remaining parmesan. Bake 10-15 more minutes, until brussels are tender and parmesan is browned and crispy. Do not stir again--the parmesan should create a crispy crust. 

Serves 4-5 as a main course or 6-7 as a side.