Gnocchi Brussels Sprouts with sage brown butter is the perfect cozy fall dish that comes together in 20 minutes with four ingredients. Serve this with an arugula blue cheese salad for a hearty seasonal meal.
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This post was originally published in December 2018 and has been retested and fully updated.
Gnocchi are a great alternative to traditional potato side dishes. These pillowy dumplings cook in mere minutes and add a satisfying edge to any dish. Easy Gnocchi Carbonara and Loaded Potato Gnocchi Soup are family favorites.
Gnocchi and Brussels Sprouts are hearty enough to serve as a main dish or pair as a side with cast iron pork tenderloin or baked thin-sliced chicken breasts.
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Why This Recipe Works
- This 20-minute, four-ingredient dish adds ease to dinner time.
- Browned butter is magical. It adds the most incredible, indulgent flavor.
- This preparation will win over even the harshest Brussels sprouts critics.
Ingredient Notes
- Gnocchi — This recipe works with refrigerated, shelf-stable, and frozen varieties. Refrigerated gnocchi can be found near the refrigerated pasta. 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 a wonderful earthy flavor and aroma. Thyme or rosemary can also be used. I recommend fresh herbs in this dish for the best flavor.
See the recipe card for complete instructions and ingredient amounts.
What is Brown Butter?
Brown butter is deliciously decadent and nutty in flavor. It results from slowly melting butter until it turns golden brown and the milk solids caramelize.
It's wonderful in savory dishes like this Butternut Squash Pasta or in sweets like these Brown Butter Toffee Chocolate Chip Cookies.
How to Make Gnocchi Brussels Sprouts
Step 1: Melt 2 tablespoons butter in a large skillet over medium heat. Add the quartered Brussels sprouts and cook for 8-10 minutes until brown and crisp-tender. Remove from pan.
Step 2: Add the remaining butter to the pan. Melt over medium-low heat, stirring occasionally, until the butter starts to turn brown, approximately 5-8 minutes. Meanwhile, cook the gnocchi in boiling water according to package directions and drain.
Step 3: Add the fresh sage and cook for one minute.
Step 4: Add the gnocchi and Brussels sprouts to the pan and toss with the butter. Season with salt and pepper and serve with fresh sage.
Gnocchi Brussels Sprouts FAQs
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 and will be chewy on the inside.
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.
Leftovers should be stored in the fridge for up to two days.
More Brussels Sprouts Recipes To Try
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📖 Recipe Card
Gnocchi with Brussels Sprouts and Sage Brown Butter
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Ingredients
- 12 ounces Brussels sprouts
- 8 tablespoons unsalted butter (divided)
- 16 ounces potato gnocchi (refrigerated, shelf-stable, or frozen)
- 8-10 fresh sage leaves (chopped, plus more for garnish)
- salt and freshly ground black pepper (to taste)
Instructions
- Cut the Brussels sprouts' stem end off. Remove and discard any brown outer leaves. Cut into quarters, reserving any loose leaves for garnish.12 ounces Brussels sprouts
- Add two tablespoons of butter to a large skillet set over medium heat. Add the sprouts and cook, stirring occasionally, for 8-10 minutes until golden brown and crisp-tender. Transfer the sprouts to a dish and set aside.
- Add the remaining six tablespoons of butter to the pan and turn the heat to medium-low. Cook until the butter starts to turn a caramel-brown color, stirring occasionally. This will take 5-8 minutes.
- Meanwhile, cook the gnocchi in boiling water according to the package directions. Drain and set aside.16 ounces potato gnocchi
- Add the chopped sage to the brown butter and cook for one minute.8-10 fresh sage leaves
- Add the Brussels sprouts and gnocchi to the pan and toss to coat with the butter. Season to taste with salt and black pepper. Garnish with more sage and the reserved Brussels sprout leaves.
- Refrigerate leftovers in an airtight container for 1-2 days.
Notes
- Fresh thyme or rosemary can be used in place of sage.
- To pan-fry the gnocchi, add them to the pan (after cooking the Brussels sprouts) with butter or oil. Cook until they turn golden brown and slightly crisp on the outside and chewy on the inside. Remove them from the pan and proceed with making the brown butter.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
anna says
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.
Abbey says
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!