Crispy Gnocchi & Sprouts

Crispy gnocchi and roasted Brussels sprouts garnished with Parmesan and parsley in a white bowl on marble background. — Crispy Gnocchi & Sprouts — a golden, skillet-seared comfort meal with caramelized Brussels sprouts, Parmesan, and zesty lemon.

Crispy Gnocchi & Sprouts is the ultimate weeknight comfort food—crispy on the outside, pillowy on the inside, and bursting with bold flavor. In just one skillet, this recipe brings together pan-seared potato gnocchi and deeply caramelized Brussels sprouts, all tossed in nutty brown butter and brightened with lemon. The result? A rich, crisp, and citrusy dish that feels fancy but comes together fast.

What makes this combo special is the contrast—soft gnocchi with a golden crust, paired with sprouts that are tender inside but crisp and toasty outside. Plus, there’s no need to boil the gnocchi first, which saves time and prevents sogginess. A generous handful of Parmesan brings that perfect salty finish, while lemon zest keeps everything fresh.

Brussels sprouts were once the veggie no one wanted, but with modern caramelization techniques and flavorful pairings like this one, they’ve become a true star. And when brown butter enters the scene? It’s game over in the best way.

Recipe Yield: 3–4 servings

INGREDIENTS

1 lb shelf-stable or refrigerated potato gnocchi
12 oz Brussels sprouts, trimmed and halved
¼ cup grated Parmesan cheese
1 tbsp olive oil
2 tbsp unsalted butter
2 garlic cloves, minced
1 tbsp fresh lemon juice
1 tsp lemon zest
Salt, to taste
Freshly cracked black pepper, to taste
Crushed red pepper flakes, optional
Fresh parsley, chopped (for garnish)

INSTRUCTIONS

1. Sear the gnocchi:
Heat olive oil in a large nonstick skillet over medium heat. Once hot, add the gnocchi in a single layer. Cook undisturbed for 2–3 minutes until golden and crisp. Flip and continue cooking another 2–3 minutes. Remove and set aside.

2. Sauté the sprouts:
Add 1 tbsp butter to the skillet. Toss in the Brussels sprouts, cut side down. Cook for 5–6 minutes without stirring, allowing them to deeply caramelize. Stir and cook an additional 2–3 minutes until tender.

3. Add garlic and brown butter:
Scoot the sprouts to one side. Add the remaining butter and let it melt and foam. Once golden brown and nutty-smelling, stir in the garlic. Sauté just until fragrant, about 30 seconds.

4. Combine and finish:
Return the crispy gnocchi to the skillet. Toss with the sprouts and garlic butter. Add lemon juice, zest, Parmesan, salt, and pepper. Cook for 1–2 minutes to meld flavors.

5. Serve it hot:
Transfer to a serving dish. Garnish with chopped parsley, extra Parmesan, and a pinch of red pepper flakes if desired.

Helpful Tips to Perfect This Recipe

Use Shelf-Stable Gnocchi for Best Crisp: Refrigerated or shelf-stable gnocchi crisps up beautifully in a skillet without boiling — no mushy results here!
Don’t Stir Brussels Too Early: Let them sear, cut-side down, to get that deep golden caramelization that adds flavor and texture.
Brown Butter is Key: Allow the butter to get nutty and golden for an extra layer of richness that makes the dish unforgettable.

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