Looking for something new to make for dinner? Try this skillet gnocchi and brussels sprouts recipe! This simple dinner feels like something out of a restaurant, but is simple to make. It’s a nice option when brussels sprouts are in season (typically September through March, depending on where you live) – but you can also make it with frozen brussels spouts too throughout the year.
A friend gave me a version of this recipe a while back, which I have made some changes to. It appears their original recipe was from New York Times Cooking. I’ve made some changes to that version, lightening up the amount of oil and butter used, skipping the honey, and adding lemon juice.
Ingredient Notes
Here’s a photo of all the ingredients you’ll need, along with selected ingredient notes:
- Gnocchi – If you’re not familiar with it, gnocchi is a potato pasta made from mashed potato, flour, and egg. You can find it in a shelf-stable variety in the pasta section of your grocery store. You may also be able to find it in the fresh pasta section (often by the produce) or as a frozen product.
- Brussels sprouts – Fresh are best as they’ll crisp up better, but frozen sprouts can work too in a pinch!
- Butter – I’ve gone a little light on the butter in this recipe, but if you prefer that rich buttery aspect to a dish like this, feel free to use a little more!
Instructions
You’ll find the full recipe amounts and instructions in the recipe card below, but here’s a helpful overview with photos and tips.
Start by heating some of the olive oil in a skillet and adding the brussels sprouts. Season those with a little salt and pepper. Cook for a bit until they’re nice and browned and crisp-tender.
Set those aside for now. Add a little more olive oil to the skillet and sauté the gnocchi.
When it’s golden brown, add the butter, garlic, lemon zest, and red pepper flakes to the pan. Cook for another minute or two.
Stir in the brussels sprouts. Add the lemon juice.
Dinner is ready to serve! Be sure to top it off with some fresh grated parmesan.
Recipe FAQ
Here are some common questions that may come up as you’re preparing this recipe:
Yes! To use frozen, try microwaving them as directed for about ¾ of the recommended time. Remove them from their package, slice in half, and then cook as directed.
This dish is best enjoyed immediately after preparing for the best texture, but if you have leftovers, refrigerate them in a food storage container for up to 3-4 days. Reheat in the microwave.
Yes, this recipe pairs well with chicken and Italian sausage. You can cook these separately in another skillet while the sprouts are cooking, or purchase pre-cooked options at the store (like rotisserie chicken or fully cooked sausage) that you add in towards the end to heat up.
Yes, you can use farfalle or penne instead. Cook the pasta according to package directions. Instead of adding olive oil to the pan like you would with gnocchi, skip that step and go straight to mixing the pasta with the butter and remaining ingredients.
More Easy Dinner Recipes
If you’re looking for more simple dinner recipes, be sure to give one of these a try:
- Sheet pan veggies and chicken drumsticks
- Butternut squash soup using frozen butternut squash
- Quinoa and butternut squash chili
- Soy glazed ground beef and cauliflower rice
- Shrimp egg roll in a bowl
I hope you enjoy this recipe! If you get a chance to try it, feel free to leave a recipe rating or comment below.
Skillet Gnocchi and Brussels Sprouts
Ingredients
- 3 tbsp olive oil, divided
- 1 lb brussels sprouts, trimmed and halved
- ¼ tsp salt
- ¼ tsp black pepper
- 17 oz package potato gnocchi (flexible; 15 to 18 oz is fine)
- 3 tbsp butter (see notes*)
- 3 garlic cloves, minced
- 1 lemon, zested and juiced, divided
- ¼ tsp crushed red pepper flakes
- ½ cup fresh grated parmesan cheese
Instructions
- Heat a large skillet over medium heat and add 2 tbsp of olive oil. Add the Brussels sprouts and season with salt and pepper. Cook for 10-12 minutes, stirring occasionally, until browned and crisp tender. Remove from the skillet and set aside on a plate or now.
- Add the remaining 1 tbsp of olive oil to the skillet, and cook the gnocchi for about 3 minutes, until they start to get golden brown.
- Add the butter, garlic, lemon zest, and red pepper flakes. Cook for another 1-2 minutes, stirring occasionally, until butter and garlic are fragrant and everything is coated.
- Stir in the cooked brussels sprouts and cook for another minute, until everything is hot. Add the lemon juice and stir.
- Serve and top with fresh parmesan. Enjoy!
Notes
- *I find 3 tablespoons of butter to be just enough to give a salty, rich coating to the gnocchi without feeling greasy or heavy. However, you can adjust this to your taste and texture preferences.
- If you want to speed up cooking time, you can chop the brussels sprouts into smaller pieces.
- If you prefer, you can roast the brussels sprouts in the oven, then add them to the gnocchi.
- Feel free to add a source of protein to this recipe like cooked chicken or Italian sausage.
Nutrition
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