Gnocchi and Brussels sprouts sauteed together in sage brown butter. A delicious and satisfying main dish or side.
Brussels sprouts are one of those vegetables that I avoided like the plague when I was a kid. I didn’t like the smell or the texture or the taste. They were often steamed which was probably a big reason why I didn’t like them. But, for me, Brussels sprouts were an acquired taste as I got older.
Lately, I have been rather obsessed with Brussels sprouts. I love to saute them – and the addition of a little brown butter never hurt anything! The Brussels caramelize and are just delicious. Infuse the butter with fresh sage and pair with gnocchi, and this becomes a hearty main dish.
Gnocchi with Brussels Sprouts and Sage Brown Butter
Let’s start with the brown butter. In a large skillet, melt one stick of butter over medium heat. Add several fresh sage leaves which will infuse the butter as it browns. Continue heating while the butter turns a caramel brown color. To the brown butter, add finely sliced Brussels sprouts and saute for 2-3 minutes before adding the gnocchi. If using fresh or vacuum-packed gnocchi, add the gnocchi directly to the pan. If using frozen gnocchi, add to gently boiling water for about 2 minutes and drain before adding to the skillet.
The gnocchi will start to brown and the Brussels sprouts will caramelize. My mouth is starting to water just talking about it. Finish the dish with parmesan cheese and some more fresh sage. This is a very satisfying main dish or a hearty side dish to beef, chicken, or pork.
I can literally eat half of this myself – if I dare to admit it! But, putting my gluttony aside, this recipe should yield 2-3 main dish servings, maybe 4 for smaller appetites. Alternatively, if served as a side dish, this recipe should yield 4-5 servings.
The sauteed Brussels sprouts are delicious, the gnocchi satisfying, and the sage brown butter indulgent. The perfect dish! If you try this recipe, please leave me a comment or tag me on Instagram using #mycasualpantry so I can see your creation.
Equipment
Skillet | Food processor (for shredding sprouts)
More Brussels sprout recipes you may also enjoy
- Brussels Sprouts Pasta with Pancetta and Lemon
- Warm Brussels Sprouts Salad
- Bacon-Wrapped Balsamic Brussels Sprouts
- Brussels Sprouts and Kale Salad
- Roasted Brussels Sprouts with Butternut Squash and Pancetta
Gnocchi and Brussels sprouts sauteed together in sage brown butter. Delicious and satisfying, this can be served as either a main or side dish.
- 1 stick butter
- 8-10 fresh sage leaves
- 12 ounces Brussels sprouts
- 16 ounces gnocchi
- salt and freshly ground black pepper
- parmesan cheese, for sprinkling on top
- additional fresh sage for garnish
Shred or finely slice the Brussels sprouts. Set aside.
In a large skillet set over medium heat, melt the butter. Add in the fresh sage leaves and cook until butter turns a caramel brown color, 3-5 minutes. Add Brussels sprouts and saute for 2-3 minutes, stirring occasionally. Season with salt and pepper.
Add in gnocchi and continue sauteeing, stirring occasionally, until gnocchi is brown and Brussels sprouts are caramelized. Add more salt and pepper to taste, if needed. Garnish with parmesan cheese and fresh sage. Serve warm.
I want to try this tonight but don’t have any fresh sage, only ground. Do I still need a full stick of butter and do you think it will achieve decent results using the dried? Thank you.
Anna,
If using ground sage, I recommend seasoning the Brussels sprouts with it when the sprouts are added to the pan. You can try reducing the butter by 1-2 tablespoons, but not much more because you want enough to coat the sprouts and the gnocchi. I hope you enjoy this recipe! Thank you!