Pan fried Italian sausage, brussels sprouts, and gnocchi with lemon zest and butter for a supper ready in less than 30 minutes!This dish goes well with cheesy garlic bread or rosemary sea salt dinner rolls.
Did you know you could pan fried gnocchi instead of boiling it?
I’ve eaten gnocchi a dozen various ways, but the one I never seem to see on a menu is pan fried. It’s constantly covered in sauce, and sometimes I want the taste and texture of the gnocchi to stand out.
What’s more, guess what? Pan-fried gnocchi are maybe my favorite gnocchi.
Contents
Ingredients for pan-fried gnocchi
- poundItalian sausage,about 2 links
- 1poundbrussels sprouts,trimmed and halved
- 1lemon,zested
- 3Tablespoonsextra-virgin olive oil,divided
- Kosher salt and black pepper
- 1teaspoongarlic,minced
- teaspoonred-pepper flakes,optional*
- shelf-stable or refrigerated potato gnocchi, 118-ounce packet
- 3tablespoonsunsalted butter
- Freshly shredded Parmesan,for garnish
- Flat parsley,for garnish
Tips for making pan fried gnocchi and brussels sprouts
- Choose your sausage carefully. If you use spicy sausage links, you may want to leave off the extra red pepper flakes unless you prefer a lot of heat! Bring it on, in that case.
- This may all be done in the same skillet, but the sausage and brussels sprouts should be transferred to a separate dish and covered until ready to put back in.
- As needed, add extra garlic. I just use 1 teaspoon minced garlic, but if you like garlic, feel free to add more!
- Brussels sprouts should be cooked until soft but not burnt. It might be a difficult balance to strike, but I believe in you. Arrange the brussels sprouts in an equal layer in the pan with the cut side down and cook without stirring. So the goal is to keep the pan from becoming too hot.
- If you dislike brussels sprouts, substitute another vegetable! As a type of choose your own adventure, this meal may be termed pan fried gnocchi with veggies. Simply alter the length of time you fried them in the pan.
The magic of gnocchi
Gnocchi (sorry, angel hair pasta) is the pasta of angels. They’re fluffy tiny potato dumplings that I could eat three times a day if I could.
It complements tomato sauces, creamy white sauces, pestos, cheesy meals, or prepared as it is in this dish: with olive oil, butter, and lemon.
The beauty of potato gnocchi is its adaptability, and since it cooks quickly, you can use it in almost any dish.
Do I need to boil gnocchi before frying?
There is no need for it in this recipe! You want them to be firmer so they can withstand the meaty sausage and brussels sprouts. So save yourself a step and a dish by skipping the boil.
If you happen to have already-boiled gnocchi on hand, you may still use it; just take extra cautious not to squash it when pan-frying.
Making this a vegetarian dinner
Just leave out the sausage! You might also add some seitan or jackfruit as meat replacements.
Alternatively, you might add extra vegetables like mushrooms, sliced sweet potatoes, or cauliflower. A hearty veggie is your best choice, but I love adding mushrooms to almost everything.
How many servings is this?
This is a reasonable size for four dishes, but if you’re a ravenous hungry hippo, it may be two servings with a little bit remaining.
Do I have to add cheese?
Certainly not! I like how the grated Parmesan enhances the meal. Shaved or grated Parmesan cheese might also be used.
If you don’t want to use cheese, try adding additional lemon zest and parsley.
What to serve with this dish
- Easy Cheesy Garlic Bread
- Rosemary Sea Salt Dinner Rolls
- Copycat Cheddar Bay Biscuits
- Apple Cider Hot Toddy
- French 75
Pan Fried Gnocchi and Brussels Sprouts
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Description
Equipment
- Skillet
Ingredients
- poundItalian sausage, about 2 links
- 1poundbrussels sprouts, trimmed and halved
- 1lemon, zested
- 3Tablespoonsextra-virgin olive oil, divided
- Kosher salt and black pepper
- 1teaspoongarlic, minced
- teaspoonred-pepper flakes, optional*
- shelf-stable or refrigerated potato gnocchi, 118-ounce packet
- 3tablespoonsunsalted butter
- Freshly shredded Parmesan, for garnish
- Flat parsley, for garnish
Instructions
- 2 lb. Italian sausage
Heat 1 tablespoon oil in a big 12 skillet or saucepan over medium high heat. Cook, breaking sausage into bits and tossing regularly, until browned and cooked thoroughly. Transfer to a medium mixing bowl using a slotted spoon. Set aside, covered.
3 tbsp extra-virgin olive oil, 1 tbsp - Over medium high heat, add another 1 tablespoon olive oil and gently place brussels sprouts cut side down in an equal layer. Season with salt and pepper, then sprinkle with lemon zest. Allow to simmer for 3-5 minutes, or until the brussels sprouts are browned on the bottom.
1 pound brussels sprouts, 3 tbsp extra-virgin olive oil, kosher salt, black pepper, 1 lemon - 4 tsp red pepper flakes
If using, add the garlic and red pepper flake. Cook, stirring often, until the Brussels sprouts are tender, approximately 2 minutes. Return to the dish with the cooked sausage, cover, and set aside.
1 garlic clove, 1 teaspoon - Over medium high heat, add another 1 tablespoon olive oil to the same pan. Add the gnocchi to the pan in a uniform layer, being care to break apart any that are stuck together. Cover the pan and cook until the bottoms are golden brown, approximately 2-3 minutes. Stir in the butter to coat.
3 tbsp extra-virgin olive oil, 1 tbsp shelf-stable or refrigerated potato gnocchi, 3 tbsp unsalted butter - Cook, stirring often, until the butter becomes brown and foams, about 1-2 minutes.
- Return the sausage and brussels sprouts to the pan and toss to completely incorporate until heated through.
- Transfer to serving dishes and garnish with Parmesan and parsley. Serve right away and enjoy!
Flat parsley, freshly shredded Parmesan
Notes
- If using spicy sausage links, leave out the red pepper flake unless you enjoy a lot of heat!
- If you don’t want to use cheese, try adding additional lemon zest and parsley.