8-10fresh sage leaves(chopped or whole, plus more for garnish)
16ouncesgnocchi
salt and freshly ground black pepper(to taste)
Parmesan cheese(grated or shaved for garnishing)
Instructions
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.
Notes
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.