This is not news but I LOVE A ONE SKILLET MEAL. And I especially love this Lemony Brussels Sprout Gnocchi Skillet because it’s loaded with sautéed brussel sprouts cooked with lemon zest and garlic and crispy gnocchi with a honey butter parm sauce that is literally to-die-for GOOD.
Lemony brussels sprout gnocchi skillet recipe:
lemony brussels sprout gnocchi skillet
Ingredients
- 4 tbsps olive oil
- 1 lb brussels sprouts ends trimmed and halved
- 4 garlic cloves minced
- zest of one lemon
- healthy pinch salt and pepper
- ½ tsp red pepper flakes
- 1 16-18oz package gnocchi
- 5 tbsps butter diced
- 1 tsp honey
- ¼ cup grated parm + more for serving
Instructions
- Heat 3 tbsps olive oil over medium in a large skillet. Once the oil is hot, add the minced garlic and brussels sprouts along with the lemon zest and a healthy pinch of salt and pepper. Toss to coat everything then let cook for about 5 minutes. Add in the red pepper flakes then cook brussels sprouts for another 5-7 minutes or softish with crispy char marks. Remove brussels sprouts from the skillet.
- Add the remaining 1 tbsp olive oil to the same skillet still over medium heat. Once the oil is hot, add the gnocchi, breaking it up with your cooking utensil. Stir to coat in oil then let cook for about 2-4 minutes. Add butter and honey then mix with gnocchi. Once the butter is melted, stir in the grated parm then let cook until gnocchi is soft and slightly crispy, about 5 minutes longer, stirring often.
- Add brussels sprouts back to the skillet then mix everything together and cook for another 2-4 minutes.
- Divide skillet mixture between bowls then top with extra parm if you’d like!
Recipe Notes
Recipe adapted from NYT Food.
Hope you enjoy this recipe! OH and if you try this lemony brussels sprout gnocchi skillet recipe, let me know! Leave a comment or tag a photo #appetitesanonymous on instagram!! I’d love to see your dish in action. Toodles, friends!
xx ab
p.s. more pasta recipes here!