Crisp Gnocchi With Brussels Sprouts and Brown Butter

 


Why You’ll Love This Healthy Twist

This dish proves comfort food can still be wholesome. Pan-seared gnocchi turn golden and crisp without deep-frying, while Brussels sprouts bring fiber, vitamin C, and antioxidants. Brown butter adds nutty richness—used thoughtfully—so you get big flavor with simple, real ingredients.

Ingredients (Serves 2–3)

  • 1 (16 oz / 450 g) package shelf-stable or fresh potato gnocchi

  • 2 cups Brussels sprouts, trimmed and halved

  • 2 tbsp olive oil (divided)

  • 2 tbsp unsalted butter

  • 2 cloves garlic, thinly sliced

  • Zest of ½ lemon + lemon wedges (optional)

  • Salt and freshly ground black pepper

  • Optional boosts: chili flakes, shaved Parmesan or nutritional yeast, toasted walnuts

Step-by-Step Instructions

  1. Crisp the Brussels sprouts
    Heat 1 tbsp olive oil in a wide skillet over medium-high. Add Brussels sprouts cut-side down, season lightly, and cook 5–7 minutes until deeply browned and tender-crisp. Transfer to a plate.

  2. Sear the gnocchi
    Add remaining 1 tbsp olive oil to the same skillet. Add gnocchi in a single layer. Cook undisturbed 3–4 minutes per side until golden and crisp.

  3. Make brown butter
    Lower heat to medium. Push gnocchi to the edges, add butter to the center. Let it melt and foam, swirling until it turns nutty and amber (about 1–2 minutes). Add garlic and cook 30 seconds.

  4. Bring it together
    Return Brussels sprouts to the pan. Toss to coat in brown butter. Add lemon zest, pepper, and a pinch of chili flakes if using.

  5. Finish & serve
    Taste and adjust seasoning. Serve hot with lemon wedges and a light sprinkle of Parmesan or nutritional yeast.

Nutrition Highlights

  • Fiber-rich: Brussels sprouts support digestion and heart health.

  • Balanced fats: Olive oil + a modest amount of butter for flavor without excess.

  • Satisfying carbs: Gnocchi provide energy—pair with veggies for steadier blood sugar.

Smart Swaps & Variations

  • Vegan: Use plant-based butter or extra-virgin olive oil with a splash of soy sauce or miso for umami.

  • Gluten-free: Choose gluten-free gnocchi made from potato or rice.

  • Protein add-ins: White beans, chickpeas, or grilled chicken/shrimp.

  • Extra greens: Finish with baby spinach or arugula wilted at the end.

Make-Ahead & Storage

  • Best fresh for maximum crispness.

  • If storing, refrigerate up to 2 days and reheat in a skillet to re-crisp.


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