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One Pan Crispy Gnocchi with Sausage and Brussels Recipe

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4.3 from 7 reviews

  • Author: Sara
  • Total Time: 35 minutes
  • Yield: 4 servings

Description

This One Pan Crispy Gnocchi with Sausage and Brussels combines tender potato gnocchi with crispy edges, savory Italian turkey sausage, and caramelized Brussels sprouts all tossed in a tangy maple-cider sauce and finished with freshly grated Parmigiano-Reggiano. Cooked entirely on the stovetop in one skillet, this hearty and flavorful dish offers a wonderful balance of textures and seasonal flavors perfect for an easy weeknight dinner.

Ingredients

Maple-Cider Sauce

  • 1/2 cup chicken or vegetable broth
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. maple syrup
  • 1 Tbsp. Dijon mustard
  • 3 garlic cloves, minced
  • 1 Tbsp. finely chopped fresh rosemary
  • 1/2 tsp. kosher salt
  • 1/2 tsp. black pepper

Main Ingredients

  • 3 Tbsp. DeLallo extra-virgin olive oil, divided
  • 1 (16-oz.) pkg. DeLallo shelf-stable potato gnocchi
  • 1 lb. Brussels sprouts, trimmed and thinly sliced
  • 1/2 cup minced shallots
  • 1 lb. hot or sweet Italian turkey sausage, casings removed (substitute pork sausage if preferred)
  • 1/2 cup (~1 ounce) freshly grated Parmigiano-Reggiano cheese

Instructions

  1. Prepare Maple-Cider Sauce: In a large glass measuring cup or bowl, whisk together the broth, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, chopped fresh rosemary, kosher salt, and black pepper until well combined. Set the sauce aside.
  2. Sauté Gnocchi: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Separate any clumped gnocchi and spread them in a single even layer in the pan. Cook undisturbed for 2 to 3 minutes until the gnocchi develop a golden brown crust and easily release from the skillet. Stir, then cover and cook for another 2 to 4 minutes, lifting the lid occasionally to stir, until the gnocchi are tender and crispy. Transfer the gnocchi to a bowl and set aside.
  3. Cook Sausage and Veggies: In the same skillet, add the Italian turkey sausage and break it into small pieces. Cook undisturbed for 2 to 4 minutes until browned, then stir and continue cooking for an additional 2 to 4 minutes until the sausage is fully cooked through. Add the thinly sliced Brussels sprouts, minced shallots, and the remaining 1 tablespoon of olive oil to the pan. Stir to combine, cover the skillet, and cook for about 5 minutes, lifting the lid occasionally to stir, until the Brussels sprouts are softened.
  4. Add Sauce and Finish: Pour the prepared maple-cider sauce into the skillet, scraping up any browned bits from the bottom of the pan to incorporate their flavor. Let the sauce simmer and reduce for about 3 minutes. Gradually stir in the freshly grated Parmigiano-Reggiano cheese until melted and well combined. Return the crispy gnocchi to the skillet and toss gently to coat all ingredients evenly with the sauce. If you prefer a saucier consistency, add a splash of broth at this stage. Taste and adjust seasoning with additional salt and black pepper as needed.
  5. Serve: Spoon the warm gnocchi mixture into serving bowls and garnish with extra chopped fresh rosemary, additional Parmigiano-Reggiano, and freshly cracked black pepper, if desired. Serve immediately for best texture and flavor.

Notes

  • You can substitute pork sausage for the turkey sausage if preferred.
  • Add an extra splash of broth to the pan if you want a more saucy dish.
  • Make sure to lift the lid occasionally while cooking to prevent burning and ensure even cooking.
  • Fresh rosemary enhances the flavor but can be omitted if unavailable.
  • This dish is best enjoyed immediately to retain the gnocchi’s crispy texture.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American

Find it online: https://sarabaking.com/one-pan-crispy-gnocchi-with-sausage-and-brussels-recipe/