Here’s my family’s go-to gnocchi with brussels sprouts recipe, featuring soft, pillowy potato dumplings paired with crispy, golden brussels sprouts and finished with a touch of garlic and parmesan.
This dish has become our Friday night dinner staple, especially during the cooler months. I often make a double batch because my kids always ask for seconds, and honestly, the leftovers taste even better the next day. Who knew brussels sprouts could be such a hit?
Why You’ll Love This Gnocchi with Brussels Sprouts
- Quick weeknight dinner – Ready in just 30-45 minutes, this dish is perfect for those busy evenings when you want something homemade but don’t have hours to spend in the kitchen.
- One-pan meal – Everything cooks in the same pan, which means less cleanup and more time to enjoy your evening.
- Restaurant-quality taste – The combination of Italian sausage, pillowy gnocchi, and crispy Brussels sprouts creates a dish that tastes like it came from your favorite Italian restaurant.
- Simple ingredients – With just a handful of basic ingredients you can find at any grocery store, this recipe proves that good cooking doesn’t require complicated shopping lists.
- Customizable heat level – The optional red pepper flakes let you adjust the spiciness to your preference, making it perfect for both spice lovers and those who prefer milder flavors.
What Kind of Brussels Sprouts Should I Use?
When shopping for Brussels sprouts, look for bright green heads that are firm and compact – about the size of large marbles. Smaller sprouts tend to be sweeter and more tender, while larger ones can have a stronger, more cabbage-like flavor. Fresh is definitely better than frozen for this recipe since we want them to get nice and crispy when cooked. If you’re buying them still attached to the stalk, that’s great – they’ll stay fresh longer, but individual sprouts work just as well. Just be sure to trim off any yellowed outer leaves and cut off the tough stem end before slicing them in half for the recipe.
Options for Substitutions
This recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:
- Italian sausage: You can use any type of sausage you prefer – chicken, turkey, or even plant-based sausage works well. If you want to skip the sausage altogether, try adding mushrooms for a vegetarian option.
- Brussels sprouts: While Brussels sprouts give this dish its character, you can swap them with broccoli florets or cauliflower cut into similar-sized pieces. Just adjust the cooking time – they might need a few minutes less.
- Gnocchi: The shelf-stable and refrigerated versions work equally well. If you can’t find gnocchi, you can use short pasta like orecchiette or small shell pasta – just cook according to package instructions.
- Parmesan cheese: Feel free to use Pecorino Romano or Grana Padano instead. For a dairy-free version, try nutritional yeast – though the flavor will be different.
- Parsley: You can use fresh basil or chives instead, or skip the herbs if you don’t have any on hand.
- Lemon: If you don’t have fresh lemon, you can use a splash of white wine vinegar or even a bit of white wine for that acidic kick.
Watch Out for These Mistakes While Cooking
The biggest mistake when cooking gnocchi is boiling them like regular pasta – instead, pan-frying them directly creates a crispy exterior while keeping the inside pillowy soft. When it comes to Brussels sprouts, overcrowding the pan is your enemy – give them enough space to roast and caramelize properly, using two pans if needed for that perfect golden-brown finish. Another common error is rushing the sausage cooking process – take time to break it into small, even pieces and let them properly brown for maximum flavor development. For the best results, make sure to pat your Brussels sprouts completely dry before roasting to avoid steaming, and don’t skip the final step of letting the gnocchi crisp up in the brown butter – those extra few minutes make all the difference in texture. To prevent the garlic from burning, add it towards the end of cooking the sausage rather than at the beginning.
What to Serve With Gnocchi and Brussels Sprouts?
This hearty gnocchi dish is practically a meal on its own, but a few simple sides can round things out nicely. A light mixed green salad with a lemon vinaigrette helps balance the richness of the sausage and gnocchi while complementing the citrus notes already in the dish. If you’re feeding a hungry crowd, some warm crusty bread is perfect for soaking up the buttery sauce left on your plate. For a cozy winter meal, I like to start with a cup of simple tomato soup – the acidity pairs really well with the savory flavors of the gnocchi and Brussels sprouts.
Storage Instructions
Keep Fresh: This gnocchi dish is best enjoyed fresh, but if you have leftovers, place them in an airtight container and pop them in the fridge. They’ll stay good for up to 3 days. The Brussels sprouts might soften a bit, but the flavors will continue to develop nicely!
Make Ahead: Want to prep components ahead? You can trim and halve the Brussels sprouts up to 2 days in advance – just keep them in a sealed bag in the fridge. The sausage can also be cooked a day ahead, which makes dinner assembly super quick when you’re ready to cook.
Warm Up: To bring leftover gnocchi back to life, warm it in a skillet over medium heat with a splash of olive oil. This helps crisp up the gnocchi again and warm everything through evenly. Add a little butter at the end and a fresh sprinkle of Parmesan to make it taste almost like new!
| Preparation Time | 10-15 minutes |
| Cooking Time | 20-30 minutes |
| Total Time | 30-45 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 50-65 g
- Fat: 80-95 g
- Carbohydrates: 100-120 g
Ingredients
For the main dish:
- 3 tbsp extra-virgin olive oil
- 1 package potato gnocchi (I like Rana brand for this dish)
- 1 lb brussels sprouts (trimmed and halved)
- 3 tbsp unsalted butter
- 1 tsp minced garlic (freshly minced for best flavor)
- 1 lemon (for zest)
- 8 oz Italian sausage
For seasoning:
- 1/4 tsp crushed red pepper flakes (optional, for a kick)
- kosher salt
- black pepper
For serving:
- freshly grated parmesan cheese
- flat-leaf parsley
Step 1: Cook the Sausage
In a large 12″ skillet or saucepan, heat 1 tablespoon of oil over medium-high heat.
Add sausage to the pan, breaking it into pieces as it cooks.
Stir occasionally until the sausage is browned and cooked through.
Once done, remove the sausage from the pan using a slotted spoon, transferring it to a medium bowl.
Cover and set aside.
Step 2: Sauté the Brussels Sprouts
In the same pan, add another tablespoon of olive oil over medium-high heat.
Arrange the brussels sprouts cut side down in an even layer.
Season with salt and pepper, and scatter lemon zest over the top.
Let them cook without stirring for 3-5 minutes until the underside is browned.
Add garlic and red pepper flakes if using, then stir and cook until the brussels sprouts are tender, about 2 minutes.
Transfer the cooked brussels sprouts to the bowl with the sausage, re-cover, and set aside.
Step 3: Cook the Gnocchi
In the same pan, add one more tablespoon of olive oil over medium-high heat.
Break apart any gnocchi that might be stuck together, then add them to the pan in an even layer.
Cover the pan and let the gnocchi cook until golden brown on the bottoms, about 2-3 minutes.
Add butter to the pan and stir to coat the gnocchi.
Cook, stirring frequently, until the butter becomes golden and foamy, about 1-2 minutes.
Step 4: Combine and Serve
Add the bowl of cooked sausage and brussels sprouts back to the pan with the gnocchi.
Stir thoroughly to combine and heat everything through.
Once warmed, transfer the mixture to serving bowls.
Top with shredded Parmesan and fresh parsley.
Serve immediately and enjoy your flavorful dish!
