Roasted brussels sprouts, gnocchi and goat cheese

Very easy and very delicious; just the way I like my food.

Brussels sprouts taste great when you roast them. Combined with some gnocchi, bacon strips, sundried tomatoes and goat cheese makes for a very tasty dish.

I made a blocks-version of this recipe by Glow Magazine.

Gluten free
200 degrees | 25 minutes
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  • 2P70 grams of goat cheese (also a fat block)
  • 2P70 grams of baked bacon strips (also a fat block)
  • 0.75C130 grams of brussels sprouts
  • 0.5C59 grams of onion
  • 2.5C73 grams of gnocchi
  • 0.25C11 grams of sundried tomatoes
  • 2F4 grams of olive oil
  • 1F70 grams of goat cheese (also protein blocks)
  • 1F70 grams of baked bacon strips (also protein blocks)
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How to cook

  • Dice the onions.
  • Clean the brussels sprouts: cut off the bottom and rinse them with water.
  • Add the onion, brussels sprouts and gnocchi into a bowl.
  • Add the olive oil, some salt, (cayenne) pepper and basil and mix.
  • Cover an oven tray with wax paper and spread out the mixture.
  • Bake for 15 minutes at 200 degrees.
  • Mix the baked bacon strips into the mixture and bake for another 10 minutes.
  • Cut the sundried tomatoes into pieces.
  • Put everything into a bowl, add the sundried tomato and crumble the goat cheese on top of it.
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  • Since the goat cheese and bacon is high in fat I count them as fat blocks as well.
  • When you use raw bacon instead of baked I think you should put the into to oven straight from the start.