Gnocchi and Brussel Sprouts

5 from 1 vote

This 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.

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 553

Author Jessica Kwon

Ingredients

Cooking oil or spray
1 lb brussels sprouts washed, trimmed, & halved
1 lb gnocchi
4 tablespoon butter
2 oz pancetta diced; about ¼ cup
1 shallot diced; about 2 tbsp
3-4 cloves garlic minced
½ tablespoon balsamic vinegar
2 tablespoon grated Parmesan cheese plus more for garnish
Kosher salt and pepper Diamond Crystal

US Customary - Metric

Instructions

Preheat to 425℉ (218℃) with baking sheet inside.
Once the sheet pan is hot, carefully remove and spray with oil. Place brussels sprouts, cut-side down, on one half and gnocchi on the other half. Make sure the gnocchi are all separated from one another. Spray the tops with oil and season with ½ teaspoon salt and ¼ teaspoon pepper. Bake for 8-12 minutes or until sprout leaves are lightly charred and gnocchi is soft.
Meanwhile, heat a large skillet over medium-high heat. Melt butter for 1-2 minutes until golden and foamy.
Add pancetta to skillet and fry for 2-4 minutes until crispy, stirring frequently.
Add the shallot and garlic, stirring for 1 minute until fragrant. Take off heat until sprouts/gnocchi are ready.
Carefully pour the roasted brussels sprouts and gnocchi into the pan. Pour in balsamic vinegar and season with a pinch more salt and pepper. Mix thoroughly until everything is coated in butter.
Lastly, mix in the Parmesan cheese. Season to taste and serve warm.

Notes

Brussels sprouts: I recommend using fresh for the best char and flavor. You could use frozen sprouts but roast them on their own for 20 minutes first, then add the gnocchi to continue roasting for another 10 minutes.
Gnocchi: Shelf-stable gnocchi works best in this recipe, but frozen or fresh works fine with minor adjustments to the roasting time. Take out of the oven when soft in the center.

Nutrition