Easy gnocchi and brussels sprouts recipe, ready in 20 minutes. This simple one skillet dinner is packed with 1 pound brussels sprouts, fresh cherry tomatoes and buttery onions for deep flavor. The gnocchi and brussels sprouts get crispy on the outside but remain tender inside.
Quick Gnocchi and Brussels Sprouts
I always marvel at when we grow brussels sprouts in the garden. Not only because it’s amazing to see them growing up the plants, but also because I know we have some delicious brussels sprouts meals coming!
We love brussels sprouts with kielbasa , buttered brussels sprouts and mushrooms served over rice and of course cheesy brussels sprouts , and now this meal – brussels sprouts and gnocchi! This is a simple meal to make, taking about 20 minutes from start to finish, all made in one skillet.
This dish uses a package of gnocchi with fresh brussels sprouts, cherry tomatoes and onions. They’re all cooked with a little butter to make them crispy in the skillet and SMELL SO GOOD. It’s a favorite garden meal of oursin the Spring and Fall. I hope you try it soon!
Crispy Brussels Sprouts with Gnocchi Ingredients
- Gnocchi , you can use fresh or frozen gnocchi.
- Brussels Sprouts , washed, ends trimmed and cut into quarters.
- Cherry or grape tomatoes , depending on size, leave whole or cut in half.
- Yellow onion , finely chopped
- Minced garlic , to sauté for flavor.
- Other : butter, salt, pepper and lemon juice
How to Make Gnocchi with Brussels Sprouts
Sauté brussels sprouts, onion and garlic in butter, cooking until brussels sprouts start to brown and their outer leaves get crispy.
Add water and gnocchi and continue to cooking until gnocchi starts to brown on the sides. It’s important to keep stirring the gnocchi during this step or it will stick.
Add lemon juice and cherry tomatoes, tossing to mix everything.
Serve, with a little sprinkle of Parmesan cheese on top. Enjoy!
Can I add meat?
Sure, if you’d like to add meat to this gnocchi meal you can. Add cooked crumbled up bacon , chicken breast, sausage or shrimp into the skillet and serve.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator. To reheat, you can heat it up in the microwave or skillet. I like to add a little drizzle of olive oil on top when reheating as it helps freshen the meal up.
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Ingredients
- ▢ 1 tablespoon butter
- ▢ 1 pound Brussels Sprouts ends trimmed and cut into quarters
- ▢ ¼ cup yellow onion finely chopped
- ▢ 2 cloves garlic minced
- ▢ ¼ teaspoon salt
- ▢ ⅛ teaspoon pepper
- ▢ ¼ cup water
- ▢ 17 ounce package gnocchi
- ▢ ½ teaspoon lemon juice
- ▢ 1 cup cherry tomatoes
- ▢ Parmesan cheese optional
Instructions
- Melt butter in a large skillet over medium heat. Add Brussels Sprouts, onion and garlic, cooking until brussels sprouts brown and onion turns translucent, about 5 minutes. Season with salt and pepper and stir.
- Add gnocchi and water to the skillet and continue to cook, stirring often, until gnocchi starts to brown, about 7-10 minutes. Make sure to keep stirring as gnocchi will stick to the skillet quickly.
- Add lemon juice and cherry tomatoes and stir to coat. Serve in bowls with a sprinkle of Parmesan cheese on top. Enjoy!
20 Minute Gnocchi and Brussels Sprouts
Ingredients
- 1 tablespoon butter
- 1 pound Brussels Sprouts ends trimmed and cut into quarters
- ¼ cup yellow onion finely chopped
- 2 cloves garlic minced
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup water
- 17 ounce package gnocchi
- ½ teaspoon lemon juice
- 1 cup cherry tomatoes
- Parmesan cheese optional
Instructions
- Melt butter in a large skillet over medium heat. Add Brussels Sprouts, onion and garlic, cooking until brussels sprouts brown and onion turns translucent, about 5 minutes. Season with salt and pepper and stir.
- Add gnocchi and water to the skillet and continue to cook, stirring often, until gnocchi starts to brown, about 7-10 minutes. Make sure to keep stirring as gnocchi will stick to the skillet quickly.
- Add lemon juice and cherry tomatoes and stir to coat. Serve in bowls with a sprinkle of Parmesan cheese on top. Enjoy!
Recipe Created by Pamela Reed for brooklynfarmgirl.com
