Skillet Gnocchi with Brussels Sprouts
Skillet Gnocchi with Brussels Sprouts is an easy, one pan meal that’s ready in 30 minutes. With just a handful of simple ingredients, this hearty meal is perfect for busy weeknights!
Skillet Gnocchi with Brussels Sprouts
It’s been way too long since I’ve shared an easy gnocchi recipe, friends.
If you remember this Chicken and Spinach Gnocchi or that Garlic Parmesan Gnocchi with Mushrooms, you might remember it’s a favorite of mine. I just love the texture and taste of gnocchi. Nothing compares to this little pillowy pasta, and I often order it in Italian restaurants.
But, if you’ve been hanging around here long enough, you might have picked up on the fact that I have never shared a brussels sprouts recipe before. To be honest, it’s not a favorite veggie of mine. I’ll eat it if I have to, but it has to be flavorful, crisp, and well…flavorful, for lack of a better word!
Gnocchi with brussels sprouts and bacon is just that….loaded with flavor. The gnocchi and bacon are pan-seared, which gives the sautéed brussel sprouts a crisp texture. And with a hint of seasonings and lemon zest, this easy skillet gnocchi is oh-so delicious.
Trust me, even those brussels sprouts haters will enjoy this pan fried gnocchi. After all, brussel sprouts with bacon is a magical thing.
And did I mention this one pan gnocchi recipe is ready in just 30 minutes? Easy, breezy, and perfect for when you’re short on time.
Ingredients in Gnocchi with Brussels Sprouts and Bacon:
- Bacon
- Brussels sprouts
- Shallot
- Olive oil
- Lemon
- Gnocchi
- Salt and pepper
- Unsalted butter
- Grated Parmesan Cheese
How to Make Skillet Gnocchi with Bacon:
- Cook the bacon in a large skillet over medium heat until just barely crisp. Remove from skillet and drain on a paper towel. Do not drain the oil from the skillet.
- Place the cut brussels sprouts cut side down in skillet. Allow to cook undisturbed until golden brown on cut side, about 3 to 5 minutes. Add sliced shallot to the skillet. Add one tablespoon of olive oil if not enough bacon grease remains. Sprinkle with half the lemon zest and salt and pepper to taste. Stir and continue cooking for 2 more minutes, until sprouts are soft on inside and crispy on the outside. Remove sprouts and shallots to a dish.
- Melt 2 tablespoons of butter in skillet and add the gnocchi in a single, even layer. Cover and cook until golden on one side, about 3 to 4 minutes.
- Remove cover, and add remaining 3 tablespoons butter to the skillet and salt and pepper. Stir and continue cooking for 2 more minutes.
- Add the brussels sprouts mixture back to the skillet. Stir until warmed through, about 2 minutes. Crumble and sprinkle the bacon into the skillet. Sprinkle the remaining lemon zest over the mixture. Stir to incorporate. Sprinkle grated cheese over top.
How can I store Skillet Gnocchi and Brussels Sprouts?
This meal is best eaten immediately after cooking. If you have leftovers, you can store them in an air-tight container in the fridge for up to 3 days. Re-heat in a hot skillet or in the oven at 350°F just until warmed through.
Can gnocchi be cooked without water? Should I boil the gnocchi first?
You do not need to boil the gnocchi in water before cooking in the skillet. Frying them in the pan this way, with butter and bacon grease, will make them slightly crispy and golden on the outside and soft and doughy on the inside. They are so good this way!
What to Serve with Skillet Gnocchi:
I like to serve this easy gnocchi recipe with some garlic bread, a green salad, or these stuffed pesto rolls.
Looking for More Easy Dinner Recipes? I’ve Got You Covered!
- Sheet Pan Chicken Fajitas
- Creamy Ground Beef Pasta
- Chicken and Broccoli Stir Fry
- Easy Salisbury Steak
- Baked Caprese Chicken
- Lasagna Rolls
Skillet Gnocchi with Brussels Sprouts
Ingredients
- 4 strips bacon
- 1 pound brussels sprouts, quartered or halved
- 1 large shallot, peeled and sliced
- 1 tablespoon olive oil
- Zest of one lemon
- Salt and pepper, to taste
- 1 package (16 ounce) potato gnocchi
- 5 tablespoons unsalted butter, cut into 5 pieces
- Grated Parmesan cheese, for topping
Equipment
Instructions
- Cook the bacon in a large skillet over medium heat until just barely crispy. Remove from skillet and drain on a paper towel. Do not drain the oil from the skillet.
- Place the cut brussels sprouts cut side down in skillet. Allow to cook undisturbed until golden brown on cut side, about 3 to 5 minutes.
- Add sliced shallot to the skillet. Add one tablespoon of olive oil if not enough bacon grease remains. Sprinkle with half the lemon zest and salt and pepper to taste. Stir and continue cooking for 2 more minutes, until sprouts are soft on inside and crispy on the outside. Remove sprouts and shallots to a dish.
- Melt 2 tablespoons of butter in skillet and add the gnocchi in a single, even layer. Cover and cook until golden on one side, about 3 to 4 minutes.
- Remove cover, and add remaining 3 tablespoons butter to the skillet and salt and pepper. Stir and continue cooking for 2 more minutes.
- Add the brussels sprouts mixture back to the skillet. Stir until warmed through, about 2 minutes. Crumble and sprinkle the bacon into the skillet. Sprinkle the remaining lemon zest over the mixture. Stir to incorporate. Sprinkle grated cheese over top.
