Making this recipe was meant to be! I saw gnocchi in the store and bought it on a whim. The next day, a recipe for gnocchi with Brussels sprouts popped up on my feed. Whether that was Instagram listening to my conversations (creepy!) or a pure coincidence, I am happy that I came across it because this dish was so good. I am definitely more of a noodle person, but the gnocchi goes fantastically with Brussels sprouts.
My favorite part of this dish is the flavorful chunks of Italian sausage hiding between the gnocchi and Brussels sprouts. I almost switched up the recipe and went for bacon, but I decided to stick with the Italian sausage and try it out. The sausage is part of the recipe for a reason - don't change it! Even if other Brussels sprouts and bacon recipes are tempting you to substitute bacon - resist the urge! This recipe is made so much better by the sausage!
If you are in the mood for Brussels Sprouts with Bacon - try these recipes!
Ingredients ~
½ pound Italian sausage (about 2 links)
1 pound Brussels sprouts, trimmed and halved
1 lemon, zested
3 Tablespoons extra-virgin olive oil, divided
Kosher salt and black pepper
1 teaspoon garlic, minced
¼ teaspoon red-pepper flakes (optional)
1 (18-ounce) package shelf-stable or refrigerated potato gnocchi
3 tablespoons unsalted butter
Freshly shredded Parmesan, for garnish
Flat parsley, for garnish
Instructions ~
In a large 12″ skillet or saucepan, heat 1 Tablespoon oil over medium high heat. Add sausage and cook, breaking it into pieces, stirring occasionally, until browned and cooked through. Remove from pan with a slotted spoon and transfer to a medium bowl. Cover and set aside.
In the same pan, add another 1 Tablespoon olive oil over medium high heat, and carefully arrange Brussels sprouts cut side down in an even layer. Season with salt and pepper, and scatter lemon zest across the top. Let cook without stirring for 3-5 minutes, until Brussels sprouts are browned underneath.
Add garlic and red pepper flake (if using). Stir and cook until Brussels sprouts are tender, about 2 minutes. Transfer to the bowl with cooked sausage, re-cover and set aside.
In the same pan, add another 1 Tablespoon olive oil over medium high heat. Being sure to break up any of the gnocchi that might be stuck together, add them to the pan in an even layer. Cover the pan and let cook until golden brown on the bottoms, about 2-3 minutes. Add butter and stir to coat.
Cook, stirring frequently, until the butter is golden in color and foaming, 1-2 minutes.
Add your bowl of sausage and Brussels sprouts back to the pan and stir to thoroughly combine until warmed through.
Transfer to serving bowls and top with shredded Parmesan and parsley. Serve immediately and enjoy!
Recipe From: Stress Baking
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