Mushrooms and Brussels sprouts gnocchi feature some crispy maple roasted Brussels sprouts, combined with garlic brown butter pan-fried gnocchi. Hearty, comforting, and vegetarian, these gnocchi are a perfect main or side for the holidays, and also make a cozy weeknight dinner.
Whether you are planning a vegetarian Thanksgiving this year, or are looking for a comforting dish loaded with fall flavors, I’ve got you covered. Guys, I’m telling you, this skillet gnocchi recipe is gold! No need to boil the gnocchi before using them; here’s they are pan-fried and combined in a smoky brown butter with garlic for some deep flavors.
The gnocchi are then tossed and served together with maple roasted Brussels sprouts and mushrooms. Each bite is crispy, tender, and satisfying. Best part? It all happens in one skillet! For additional flavors, make sure you serve with fresh thyme, grated parmesan, and a glass of red or white wine, to your liking.
The ingredients you need
- Gnocchi. Choose fresh potato gnocchi, from the refrigerated section of your grocery store.
- Brussels sprouts. I recommend you choose them not too large, then trim the end and cut in half all of them or at least the larger ones.
- Mushrooms. Cremini mushrooms or other white or brown button mushrooms will do. I do not recommend wild mushrooms, as they would compete with the strong flavors of the Brussels sprouts.
- Unsalted butter. You need it to make your own brown butter. If you’ve never made brown butter before, be reassured, it’s way easier than it seems!
- Thyme. Do yourself a favor and make sure you use fresh thyme, not dehydrated thyme. Alternatively, you can serve this dish with parsley.
- Maple syrup. It brings some sweet, caramelized notes to the Brussels sprouts.
- Garlic. It’s a key element in the recipe, as it brings out all the flavors. You can adjust the quantity to your liking, using more or less based on your sensitivity to garlicky flavors.
- Olive oil. You will need it to pan-fry the gnocchi until golden, and also to pan-roast the Brussels sprouts.
Pan-fried (not boiled!) gnocchi with brown butter
Unlike most gnocchi recipes, you don’t need to boil the gnocchi before using them. Actually, you want them to be more firm so they can hold up to the hearty Brussels sprouts. So save yourself the extra work, and simply pan-fry these little potato dumplings with olive oil, until crispy and slightly golden on all sides.
You then need to prepare the brown butter by letting the butter melt until it turns golden and has deep, caramelized flavors. When ready, add some garlic, thyme, and toss with the gnocchi. At this step, you can enjoy the gnocchi with brown butter only (and additional grated parmesan, to serve), or go on with this recipe, making the Brussels sprouts as stated below.
Pan-roasted Brussels sprouts
Most of the time, I do roast Brussels sprouts in the oven, placed in a single layer with seasoning. This time, I used the same seasoning with maple syrup to cut the bitter-taste, and roasted then in a pan instead. When pan-roasted, Brussels sprouts are more tender, with still a crispy bite on the outside. The key to perfect pan-roasted Brussels sprouts consists in placing them in one single layer, face down, and leave them untouched until caramelized on one side. Then, and only then, you can stir and continue cooking until fork-tender on all sides.
I add the mushrooms at the very end, since they tend to cook very quickly when in contact of heat. Stir them, and remove the skillet from the heat once they’re cooked through (don’t wait for too long or they will shrimp).
What to serve with this dish?
These mushroom and Brussels sprouts gnocchi make a great side for Thanksgiving, the holidays, or any other festive occasion. It can also be served as a vegetarian main, as it is very satisfying on its own. I recommend serving with some additional fresh herbs, grated or shredded parmesan cheese, and accompany with a glass of wine – either white or red will do in this recipe!
Seasonal variations around the recipe
For a fun twist on this recipe, replace the potato gnocchi with some homemade butternut squash gnocchi, following this recipe that comes with a step-by-step guide. Butternut pairs very well with Brussels sprouts and will do amazing here too! If you do so, you can either keep the original brown butter with garlic used in this recipe, or make the lemon garlic butter as shown on the butternut squash gnocchi recipe.
Another possible variation consists in using broccoli florets instead of Brussels sprouts in the original recipe with potato gnocchi. It’s simple and equally delicious!
More Brussels sprouts recipes:
- Balsamic Brussels Sprouts with Goat Cheese Polenta
- Soy Roasted Brussels Sprouts with Cashew Sauce
- Maple Balsamic Brussels Sprouts with Feta
Other comforting veggie recipes:
- Vegetarian Pot Pie
- Cranberry Quinoa Stuffed Butternut Squash
- Butternut Squash, Spinach and Goat Cheese Lasagna
- Pumpkin Shepherd’s Pie
Mushrooms and Brussels Sprouts Gnocchi
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Savory
- Cuisine: American
- Diet: Vegetarian
Mushrooms and Brussels sprouts gnocchi feature some crispy maple roasted Brussels sprouts, combined with garlic brown butter pan-fried gnocchi. Hearty, comforting, and vegetarian, these gnocchi are a perfect main or side for the holidays, and also make a cozy weeknight dinner.
Ingredients
- 1 pound (450g) Brussels sprouts, trimmed and halved
- 2–3 Tablespoons olive oil, divided
- 1 Tablespoon maple syrup
- 3 cloves garlic, minced
- 1 pound (450g) cremini mushrooms, sliced
- 1 pound (450g) potato gnocchi
- ¼ cup (60g) butter
- 1 teaspoon fresh thyme
- Salt and freshly ground pepper
- ½ cup (60g) parmesan cheese, grated (for serving)
Instructions
- In a large mixing bowl, toss Brussels sprouts with 1 Tablespoon olive oil and maple syrup.
- Heat one Tablespoon olive in a large skillet placed over medium high heat. Carefully arrange brussels sprouts cut side down in an even layer. Let cook without stirring for 3-5 minutes, until brussels sprouts are browned underneath. Add mushrooms, 2 cloves garlic, season with salt and pepper, and cook for 2 more minutes, until tender. Transfer to a shallow dish and set aside.
- Wipe the skillet, and heat one Tablespoon olive oil. Add in the gnocchi and gently fry for a couple of minutes, stirring often, until golden and crisp. Remove the gnocchi from the skillet and set aside.
- In the same skillet, prepare the brown butter. Melt butter without touching, until it starts to froth and turns brown, swirling the pan as needed. Remove from the heat, and add the remaining garlic, and thyme.
- Add the gnocchi back to the brown butter together with the Brussels sprouts and mushrooms, and toss. Top with parmesan cheese. Enjoy!
Notes
Note: You can also roast the Brussels sprouts in the oven at 400°F (200°C), while you’re making the brown butter gnocchi in the skillet. If you choose this option, you will need to cook the mushroom separately from the Brussels sprouts, ideally at the very end when you add back all the ingredients in the skillet (mushrooms cook very quickly when in contact of heat).
Did you make this recipe?
Lastly, if you make this Mushrooms and Brussels Sprouts Gnocchi, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
Meadow
This was fantastic! We made it for dinner and my husband, who always wants meat with a meal, was very satisfied with this. He said, I definitely need to make it again. I loved the texture of the gnocchi when it is cooked this way.
Del’s Cooking Twist
I Love this! Thanks for sharing