Gnocchi with Brussels Sprouts and Sage Brown Butter

5 from 1 vote

Browned butter transforms gnocchi and Brussels sprouts into a delectable four-ingredient dish in just 20 minutes.

Prep Time5

Cook Time15

Total Time20

Course: Main Dish

Cuisine: American

Servings: -3

Calories: 848kcal

Cut the Brussels sprouts' stem end off. Remove and discard any brown outer leaves. Cut into quarters, reserving any loose leaves for garnish.
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 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.
Add the chopped sage to the brown butter and cook for one minute.
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.

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.