Gnocchi Soup with Brussel Sprouts and Swiss Chard.

This past week Brian completely changed my opinion on Brussel sprouts! So here’s a recipe we came up with last night.


  • 1 small bunch Swiss chard, cut into strips
  • 330g Brussel sprouts
  • 5 Chestnut mushrooms, sliced
  • 1 tbsp shiro (white) miso
  • 2 cloves of smoked garlic or regular garlic, pressed or minced
  • 3 small shallots, finely chopped
  • 2 vegetable stock cubes
  • 5 Chantenay carrots or 1 large carrot cut into big chunks
  • 500g Gnocchi
  • 5 cups/1.18l of water
  • Salt and pepper

  1. Chop your vegetables, leaving the Brussel sprouts whole.
  2. Sautee shallots, mushrooms and garlic in olive oil until the shallots are softened.
  3. Add the water and the stock cubes, Swiss chard and Brussel sprouts to the pot. Add in the carrot chunks.
  4. Bring to a rolling boil and let simmer for 15-20 minutes. This will make the Brussel sprouts tender.
  5. In a separate sauce pan cook the gnocchi. Drain, reserving a little of the starchy cooking water.
  6. Add the starchy water to the pot and stir in the miso paste. Remove (if you want) the carrot chunks.
  7. Serve the broth and vegetables over the cooked gnocchi. Season to taste.
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