Crispy Gnocchi & Brussels Sprouts – 25-Minute Recipe
A savory, quick‑cook dinner that combines golden‑brown potato gnocchi with caramelized Brussels sprouts, brightened by lemon zest and a drizzle of honey. A buttery sauce ties everything together, finished with a sprinkle of grated Parmesan.
Recipe by Itsalis Lagle (NYT Cooking)· Structured by ReelsMeals
From: Instagram(view original)
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Cooking context
25 min estimated total time for 4 servings.
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Ingredients
- 1 cup Brussels sprouts
- 1 Lemon
- 3 tbsp Extra virgin olive oil
- to taste Salt
- to taste Pepper
- to taste Red pepper flakes
- 16 oz Potato gnocchi
- 4 tbsp Unsalted butter
- 1 tbsp Honey
- to serve Parmesan cheese
Instructions
- 1Heat 2 tbsp of extra virgin olive oil in a large skillet over medium heat.
- 2Add the halved Brussels sprouts, cut side down, and season with salt, pepper, and red pepper flakes. Cook, turning occasionally, until the sprouts are crispy and golden, about 8–10 minutes.
- 3While the sprouts cook, bring a pot of salted water to a boil and cook the potato gnocchi according to the package directions, usually until they float to the surface (about 2–3 minutes). Drain well.
- 4Add the cooked gnocchi to the skillet with the Brussels sprouts, drizzle the remaining 1 tbsp of olive oil over the mixture, and toss to combine, allowing the gnocchi to brown slightly, 2–3 minutes.
- 5Push the gnocchi and sprouts to the side of the pan, melt the unsalted butter in the cleared space, then stir in the honey and lemon zest. Cook for 1–2 minutes, stirring, until the sauce lightly coats the gnocchi and sprouts.
- 6Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.
- 7Transfer the crispy gnocchi and Brussels sprouts to serving plates.
- 8Top each serving with grated Parmesan cheese and serve immediately while hot.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Boil gnocchi separately
Cook the gnocchi in salted water until they float, drain, and then add to the skillet with the sprouts.
Start sprouts cut side down
Place halved Brussels sprouts cut side down in the skillet to develop a crispy, golden surface.
Melt butter in cleared pan space
Push gnocchi and sprouts to the side, melt butter in the empty area, then stir in honey and lemon zest for the sauce.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Crispy Gnocchi & Brussels Sprouts?
- About 25 minutes in total: 10 minutes of prep and 15 minutes of cooking.
- How many servings does this Crispy Gnocchi & Brussels Sprouts recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Crispy Gnocchi & Brussels Sprouts recipe come from?
- It was shared by Itsalis Lagle (NYT Cooking) on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.