Sage Butter Gnocchi & Brussels Sprouts

  • Author: Nina | Tofu Test Kitchen


Shiitake bacon is the cherry on top of these Brussels sprout ribbons and sage butter gnocchi. Salty, sweet, & irresistable.



Shiitake bacon:

  • 8 oz shiitake mushrooms (about 2 cups), washed
  • 1 tbsp grapeseed oil
  • 3/4 tsp liquid smoke
  • 1/2 tsp salt

Gnocchi and Brussels sprouts:

  • 1 lb Brussels sprouts, washed and trimmed
  • 1 tbsp grapeseed oil
  • 1 large shallot, minced
  • 1 lb gnocchi
  • 2 tbsp Earth Balance (or other vegan butter)
  • 2 tbsp maple syrup
  • 2 tsp ground sage
  • salt & pepper


  1. Preheat oven to 375. Remove stems from mushrooms and slice into uniform match sticks, about 1/4 inch thick.
  2. Add mushroom slices to a bowl with 1 tbsp grapeseed oil, 3/4 tsp liquid smoke, and 1/2 tsp salt. Stir to coat evenly and marinade for at least 15 mins. 
  3. Spread mushroom slices evenly on a greased baking sheet and bake for about 30 mins, flipping every 10 mins. These can burn easily depending on how thinly sliced, so keep an eye on them! It can take anywhere from 20-40 minutes. They should be just starting to crisp when removed from oven, because they will continue to brown as they cool. Set aside to cool.
  4. Slice Brussels sprouts in half lengthwise through the stem, then slice across width-wise into thin ribbons. 
  5. Heat 1 tbsp grapeseed oil in a pan and cook minced shallots at low heat for 5 mins until translucent.
  6. Add the Brussels sprout ribbons and season liberally with salt and pepper. Cook for 3-5 minutes, stirring occasionally.
  7. Cook gnocchi according to package directions. Generally, boil for 5 minutes or until the gnocchi floats. 
  8. In the Brussels sprouts pan, add the Earth Balance, maple syrup, sage, salt & pepper, and shiitake bacon. Cook until butter begins to foam, about 2 mins.
  9. Add cooked gnocchi and stir to combine. Serve warm.


You can usually find liquid smoke near the marinades in your grocery store, or buy it on Amazon here.