Crispy Gnocchi with Brussels Sprouts and Mushrooms

• 1 16-oz. pkg. frozen gnocchi
• 2 Tbs. butter
• 2 tsp. olive oil, divided
• 1 lb. cremini mushrooms, quartered (4 cups)
• 8 oz. Brussels sprouts, thinly sliced crosswise (3 cups)
• 1 clove garlic, minced (1 tsp.)
• 1/4 cup shaved Parmesan, for garnish, optional

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

frozen gnocchi, butter, olive oil, cremini mushrooms, brussels sprouts, clove garlic, parmesan

Taken from www.vegetariantimes.com/recipe/crispy-gnocchi-with-brussels-sprouts-and-mushrooms/ (may not work)