Skillet Gnocchi and Brussels Sprouts
This skillet gnocchi and brussels sprouts recipe feels like a restaurant style dinner, but is actually quite easy to make at home!
Servings 4 servings
Calories 477kcal
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
Calories: 477kcal