Gnocchi and Brussel Sprouts

This 30-minute Gnocchi and Brussel Sprouts is cozy, quick, and packed with flavor! Crispy potato gnocchi and brussel sprouts are tossed in a rich brown butter sauce with shallots, pancetta, and a touch of balsamic for the perfect balance of savory goodness and texture. It’s an ideal dish for busy weeknight that the whole family will love.

• Quick and easy: This roasted Gnocchi and Brussels Sprouts recipe requires only 10 minutes of prep and a quick 15-minute cook! Dinner comes together fast, making it perfect for busy weeknights when you want something cozy without the hassle.
• Customizable: While the oven’s going, toss in additional vegetables or your favorite protein to make it your own. This versatile dish pairs well with just about anything, giving you plenty of options to suit your taste.
• Balanced: This easy recipe strikes a delicious balance between comfort and nourishing. Each bite combines crisp, roasted veggies with buttery gnocchi for a meal that’s both indulgent and wholesome.

• Fresh brussels sprouts: They get a bad rep but they're absolutely delicious when cooked right! Roasting is my favorite method because it chars and crisps the leaves while tenderizing the inside. When shopping, choose sprouts with a vibrant green color and tightly packed leaves. Avoid washing until just before using them.
• Gnocchi: Small, pillowy Italian dumplings traditionally made from potatoes. You can find a variety of them now, made of cauliflower, sweet potato, ricotta, and more. Shelf-stable gnocchi works best in this recipe, but frozen or fresh works fine with minor adjustments to the roasting time.
• Butter: I recommend unsalted butter for better control of the seasoning.
• Pancetta: An Italian cured meat made from pork belly. Unlike bacon, it isn't smoked so you get pure pork flavor.
• Shallot and garlic: Classic aromatics to flavor the simple butter sauce.
• Balsamic vinegar: A light drizzle adds sweet tangy notes to the roasted Gnocchi and Brussel Sprouts. You could use balsamic glaze instead if you prefer a sweeter taste.
• Parmesan cheese: Rounds out the dish with its savory, nutty, and salty flavor. Make sure to use refrigerated Parmesan or Parmigiano-Reggiano for the best quality.
• Oil spray: Avocado oil is my favorite oil to cook, fry, and sauté with because of its high smoke point (500°F) and neutral flavor.
• Kosher salt: The salt amounts listed in this recipe are for Diamond Crystal kosher salt. If using Morton kosher salt, sea salt, or Himalayan pink salt, reduce by half. If using table salt, reduce the salt by ¼.

STEP ONE: First, preheat the oven to 425°F (218°C) with the baking sheet inside.

Then carefully remove the sheet pan and spray it with oil. Place brussel sprouts cut-side down and separate each gnocchi so there's space between each one. Spray the top with more oil, season with salt and pepper, and bake for 8-12 minutes until sprouts start to char.

STEP TWO: Meanwhile, heat a large pan (like a cast iron) over medium-high heat. Melt butter until foamy, then add diced pancetta. Fry until golden and crispy.

Then add shallot and garlic, stirring for 1 minute until fragrant. Take off the heat until gnocchi is done baking to prevent the butter from burning.

STEP THREE: When ready, add cooked brussels sprouts and gnocchi to the pan, along with balsamic vinegar and another pinch of salt and pepper. Mix thoroughly.

Then finish with Parmesan cheese and season to taste.

• Preheat the sheet pan. It helps enhance crispiness and reduces roasting time for the Gnocchi and Brussels Sprouts. Simply place it in the oven while it's preheating.
• Don't salt the brussels sprouts. It may be counter-intuitive, but salting them will pull out moisture during the roast. This results in steaming rather than caramelization. For a perfect crisp and char, salt only the tops of the Gnocchi and Brussel Sprouts while roasting, then season a bit more afterwards.
• Don't overcrowd the pan. Give the brussels sprouts and gnocchi enough space on the sheet pan, or use two sheet pans if preferred. Overcrowding can lead to steaming rather than roasting.
• Use a light colored pan to brown the butter. That way, you can easily monitor the color of the butter as it cooks and remove it from heat as soon as it turns golden brown.
• Make it your own. Roast additional vegetables like mushroom, kale, or beans or add your favorite proteins like chorizo, chicken, tofu, or sausage. You could also sprinkle in toasted nuts or lemon juice to finish. This dish is simple and tastes great any way you'd like it!