Easy Pan Fried Gnocchi With Brussels Sprouts 

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Crispy on the outside and soft and tender on the inside, this easy pan-fried gnocchi with Brussels sprouts is the perfect side dish when you’re looking for comfy food.

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• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Prep Level: Beginner +

With golden brown gnocchi, caramelized Brussels sprouts, lemon zest, and a touch of garlic and Parmesan, all in a browned butter sauce, this dish comes together in under 30 minutes.

Ingredients

What You Will Need

• Extra virgin olive oil
• Brussels sprouts
• Lemon zest
• Juice of half of a lemon
• Hot honey (or regular honey and crushed red pepper flakes)
• Store-bought gnocchi
• Unsalted butter
• Garlic cloves
• Salt and black pepper
• Freshly grated parmesan cheese

Step-by-Step Instructions

Trim and half the Brussels sprouts (see Tips).

Grate parmesan cheese and zest the lemon.

In a large skillet, heat half the olive oil over medium-high heat. Once the oil is hot, add the Brussels sprouts. Arrange them so that they are cut side down in a single layer. Sprinkle half of the lemon zest over the top. 

Let the Brussels sprouts cook undisturbed until they are well-browned underneath. Remove from heat and toss with honey. Transfer to a bowl and keep warm.

Return the skillet to the heat and add the rest of the oil. Lower the heat. Once the oil is hot, add the gnocchi to the pan in a single layer. Gently separate any that are stuck together. Cook, uncovered, until golden crisp on one side.

Add the butter and garlic cloves. Cook, stirring, until the butter is golden, smells slightly nutty, and foaming, creating a brown butter sauce and crispy gnocchi. Remove and discard the garlic cloves.

Return the Brussels sprouts to the pan. Add salt and a generous amount of black pepper. Toss everything together.

Drizzle with lemon juice, sprinkle parmesan cheese, and the rest of the lemon zest. Serve warm.

Recipe Tips & Tricks

1. Trim and Cut Brussels Sprouts – Remove any loose or damaged leaves and cut in two even pieces lengthwise through the core.
2. Use Stable Gnocchi – No need to pre-boil. Pan-frying straight from the package gives the tender gnocchi a crisp, golden exterior while keeping the inside soft.
3. Dry the Gnocchi Well – If using refrigerated or homemade gnocchi, pat them dry if there is any moisture before cooking to ensure crispiness.
4. Get the Pan Hot – A hot skillet with hot oil helps create that delicious golden crust on both the gnocchi and Brussels sprouts.

What to Serve With A Gnocchi Side Dish

Pair this delicious gnocchi with:

• Easy Chicken Piccata
• Cajun Salmon and Shrimp
• Easy Garlic Bread by Miss In The Kitchen
• ​A Simple Green Salad
• ​Chicken Tortilla Soup

Continue to Content

Yield: 4 servings

Easy Pan Fried Gnocchi With Brussels Sprouts

Print

 Golden brown gnocchi, caramelized Brussels sprouts, lemon zest, and a touch of garlic and Parmesan, all in a browned butter sauce, this dish comes together in under 30 minutes.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 4 tablespoons extra virgin olive oil – divided
• 1 pound Brussels sprouts – ends cut off, trimmed, and halved
• The zest of 1 lemon
• 3/4 teaspoon hot honey (or 3/4 teaspoon of regular honey and 1/4 teaspoon of red pepper flakes)
• 1 package of shelf-stable or refrigerated potato gnocchi – 18 ounces
• 5 tablespoons unsalted butter – sliced or cubed
• 2 to 3 garlic cloves
• Salt and black pepper – to taste
• 1/3 cup freshly grated parmesan cheese

Instructions

1. Trim and half the Brussels sprouts (see Tips)
2. Grate parmesan cheese and zest the lemon.
3. In a large 12″ skillet or saucepan, heat 2 tablespoons of the olive oil over medium-high heat.
4. Once the oil is hot, add the Brussels sprouts. Arrange them so that they are cut-side down.  Sprinkle half of the lemon zest over the top. 
5. Let the Brussels sprouts cook, undisturbed, until they are well browned underneath, about 3-5 minutes.
6. Remove from heat and toss with honey. Transfer to a bowl and keep warm.
7. Return the skillet to the heat and add the rest of the oil (2 tablespoons). Lower to medium heat. Once the oil is hot, add the gnocchi to the pan in a single layer. Gently separate any that are stuck together. Cook, uncovered, for 2-3 minutes or until golden crisp on one side.
8. Add the butter and garlic cloves. Cook, stirring, until the butter is golden, smells slightly nutty, and foaming, creating a brown butter sauce and crispy gnocchi, approximately 1-2 minutes. Remove and discard the garlic cloves.
9. Return the Brussels sprouts to the pan. Add salt and a generous amount of black pepper. Toss everything together.
10. ​Drizzle with lemon juice (1/2 of a lemon), sprinkle with salty parmesan cheese and the rest of the lemon zest.
11. Serve warm.

Notes

Reasons to Love

• Quick & Easy 
• Basic Ingredients
• Crispy & Caramelized 
• One-Pan Dish
• Customizable

Optional Add-Ins & Variations

• Add crispy pancetta or bacon for extra flavor.
• Toss in toasted pine nuts or walnuts for crunch.
• Stir in a handful of baby spinach cherry tomatoes, or sun-dried tomatoes at the end for a fresh twist
• Including fresh herbs is a great way to create a more savory gnocchi dish. Popular herbs are – fresh thyme, fresh sage, or fresh basil.

Tips

• Trim and cut Brussels sprouts in half, lengthwise 
• Use stable gnocchi 
• Dry any moisture off before cooking
• Use a hot pan for best results

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 593Total Fat: 32gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 83mgSodium: 339mgCarbohydrates: 65gFiber: 6gSugar: 4gProtein: 14g

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