Sauteed Brussels Sprouts & Gnocchi

Posted by Ashley Robustelli on

This side dish is a unique but delicious combination! And you can edit the recipe to include different spices to cater to your own tastes. For example, remove the honey and add italian seasonings for a different flavor palette. This side pairs great with any protein and is a beautiful dish!


- 1 lb brussels sprouts
- 1 lb potato gnocchi
- 6 Tbsp butter
- 2 Tbsp lemon juice
- 4 Tbsp olive oil, divided
- 3 Tbsp honey, divided
- red pepper flakes, to taste
- salt and pepper, to taste


Begin by removing and discarding the stems of the brussels sprouts. Slice them in half and set aside. In a large skillet, heat 3 Tbsp olive oil over medium heat. Add the brussels sprouts and season with salt and pepper. Add the lemon juice. Let cook undisturbed for 5 minutes or until golden on bottom. Add the red pepper flakes and 2 Tbsp honey. Then cook, stirring occasionally, until tender. Remove and set aside in bowl.

Next, heat the remaining tablespoon of olive oil back in the same pan. Add gnocchi, making sure that the pieces are not stuck together. Stir to coat in the oil, cover the pan, and let cook undisturbed for about 4 minutes or until tender. Add the butter and remaining tablespoon of honey. You can also season with salt and pepper if you wish. Cook for 3-4 more minutes until butter begins to brown.

Add brussels sprouts back to the pan and mix with gnocchi. Stir until combined and warm throughout, then serve.

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