Browned butter transforms gnocchi and Brussels sprouts into a delectable dish in just 20 minutes with one pan.
Why you will love this
- Gnocchi - Both shelf-stable and frozen varieties work in this recipe. Shelf-stable gnocchi can be found in the pasta aisle and frozen gnocchi can be found in the frozen pasta section of your local supermarket.
- Fresh sage provides wonderful flavor and aroma. Thyme or rosemary can also be used. If you don't have fresh, dried herbs can be substituted.
What is browned butter?
Browned butter is deliciously decadent and nutty in flavor. It's the result of slowly melting butter until it turns golden brown and the milk solids caramelize.
See the recipe card for complete instructions and ingredient amounts.
- To prepare the Brussels sprouts, use a sharp knife to cut the stems off. Then, thinly slice the sprouts. You can also use a food processor fitted with a slicing blade.
- Add the butter to a large skillet and melt over medium-low heat. (Image 1)
- Continue heating until the butter turns a caramel brown color. Continuously swirl or gently stir the butter around in the pan during this process. This will take approximately 7-8 minutes. (Image 2)
- When the butter is brown, add fresh sage and cook for 1 minute.
- Add the Brussels sprouts and gnocchi. (Image 3) Make sure the Brussels sprouts are dry to avoid the butter spitting when the sprouts hit the pan.
Note: If using frozen gnocchi, add them to the skillet and cook for 1-2 minutes before adding the sprouts.
- Stir together, cooking over medium heat until the sprouts and gnocchi are slightly caramelized and tender, about 5 minutes. Season to taste with salt and pepper. (Image 4)
Garnish with fresh sage and shaved or grated Parmesan cheese.
- Prep the ingredients and have them ready before browning the butter.
- When browning butter, don't walk away from the stove. The butter can turn from browned to burnt very quickly.
Yes, you can add gnocchi directly to a skillet to fry or sauté them. They will turn golden brown and slightly crisp on the outside - just delicious!
Gnocchi is a dumpling made from potatoes. You can serve gnocchi tossed with butter or with sauces such as pesto or tomato sauce, similar to how pasta is served.
More Brussels sprouts recipes to try
Gnocchi with Brussels Sprouts and Sage Brown Butter
- 12 ounces Brussels sprouts
- ½ cup butter
- 8-10 fresh sage leaves (chopped or whole, plus more for garnish)
- 16 ounces gnocchi
- salt and freshly ground black pepper (to taste)
- Parmesan cheese (grated or shaved for garnishing)
- Cut the stem end off of the Brussels sprouts. Slice thin. Set aside.
- Add the butter to a large skillet set over medium-low heat. Heat slowly, stirring or swirling the butter continuously, until the butter has turned a caramel color. This will take approx. 7-8 minutes.
- Add the sage and cook for 1 minute.
- Add the Brussels sprouts (Note 1) and gnocchi (Note 2) and stir to coat with the butter. Cook until slightly caramelized and tender, about 5 minutes.
- Season to taste with salt and pepper. Garnish with Parmesan cheese and fresh sage. Serve warm.
- Refrigerate leftovers in an airtight container for 1-2 days.
- Make sure the Brussels sprouts are dry when adding to the butter. Excess moisture can cause the butter to spit and splatter.
- If using frozen gnocchi, add the gnocchi to the skillet and cook for 1-2 minutes before adding the sprouts.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
This post was originally published in December 2018 and has been updated.