Nutty brown butter coats pillowy gnocchi while crisp-edged Brussels sprouts add a smoky crunch and slight caramelized sweetness. Fresh sage leaves fry until crisp, giving a toasty herb aroma that lifts the whole plate.
A dusting of Parmesan and a hint of lemon zest cut through the richness for balance. Serve hot as a cozy weeknight main, an easy dinner for guests, or a flavorful side at holiday meals.
Ingredients
- 1 lb potato gnocchi (fresh or refrigerated)
- 12–14 oz Brussels sprouts, trimmed and halved
- 3 tbsp olive oil, divided
- 4 tbsp unsalted butter
- 12–16 fresh sage leaves
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 tsp freshly ground black pepper
- 1/3 cup freshly grated Parmesan, plus extra for serving
- 1 tsp lemon zest (optional, for brightness)
- Pinch of red pepper flakes (optional)
- 1/4 cup reserved gnocchi/pasta cooking water
Instructions
- Bring a large pot of salted water to a boil. Have a colander and a measuring cup ready to reserve 1/4 cup of the cooking water when you drain the gnocchi.
- Toss halved Brussels sprouts with 2 tbsp olive oil, 1/4 tsp salt, and a few grinds of pepper. Heat a large skillet over medium-high heat and add the sprouts cut-side down. Cook undisturbed until deeply golden and crisp, about 6–8 minutes. Flip and cook 2 more minutes, then transfer to a plate.
- While the sprouts cook, drop the gnocchi into the boiling water and cook according to package directions until they float and are tender, about 2–3 minutes for fresh/refrigerated gnocchi. Reserve 1/4 cup of the cooking water and drain the gnocchi.
- Wipe the skillet if there’s too much fond, then reduce heat to medium and add the butter. Melt and cook the butter, swirling occasionally, until it turns amber-brown and smells nutty, 3–4 minutes. Watch closely so it doesn’t burn.
- Add the sage leaves to the brown butter and fry 20–30 seconds until crisp. Remove a few sage leaves for garnish if you like.
- Add the drained gnocchi to the skillet and toss in the brown butter, searing for 2–3 minutes so the edges pick up a little color. If the pan looks dry, add 1–2 tablespoons of the reserved cooking water to loosen the sauce.
- Return the crispy Brussels sprouts to the skillet, fold gently to combine, and warm through. Taste and adjust seasoning with the remaining salt and pepper.
- Turn off the heat, sprinkle in the Parmesan, lemon zest, and a pinch of red pepper flakes if using, and toss until the cheese melts into a silky coating. Serve immediately with extra Parmesan and reserved crispy sage on top.
Tips or Variations
- For nuttier crunch, sprinkle toasted walnuts or toasted hazelnuts just before serving.
- Swap sage for thyme or add cooked pancetta for a meaty boost; use gluten-free gnocchi to make it gluten-free.
