This post may contain affiliate links. Please read our disclosure policy.
Crispy gnocchi, savory Italian sausage, and caramelized Brussels sprouts come together in this cozy one-pan dinner. Tossed in a tangy maple-cider sauce with fresh rosemary, garlic, and Parmesan, it’s a flavor-packed meal that feels gourmet but comes together in 30 minutes. Perfect for busy weeknights!
This post is proudly sponsored by DeLallo. All thoughts and opinions are my own.
Table of Contents
Why You’ll Love this Crispy Gnocchi Recipe
- One Pan + Big Flavor. Minimal cleanup with one skillet doing all of the heavy lifting. (Cooking all of the components in the same pan also helps build flavor.)
- 30 Minute Meal. Streamlined enough for weeknights, yet satisfying enough for weekend family dinners.
- Seasonal Flavors. If you’re like me and already leaning into fall flavors, the combination of maple, rosemary, and cider bring cozy autumn vibes.
- Crowd-Pleasing Comfort. What’s not to love about golden crispy gnocchi, melty Parmesan, and sausage? This one will definitely please every palate at the table!
Unlike my Sheet Pan Pesto Gnocchi and Creamy Tomato Gnocchi where the gnocchi is baked and boiled, this recipe leans on sautéing to create crispy, yet pillowy soft gnocchi.
Not only does this method alleviate the need for additional pots and pans, but the texture is truly ELITE.
It is important, however, to use a high-quality shelf-stable gnocchi. Which is why I lean on DeLallo Potato Gnocchi, which is light and pillowy with rich potato flavor.
I love that this crispy gnocchi recipe plays outside the box in terms of what you expect for a pasta recipe.
The sauce is light, yet really packs a punch, and the union of ingredients create a multi-textured, hearty, and totally irresistible meal.
The Ingredients
- Gnocchi: Gnocchi is a potato dumpling-style pasta made of potatoes and wheat flour. My go-to shelf-stable gnocchi is DeLallo Potato Gnocchi, which is made in Italy with over 85% potato. This creates a perfectly chewy, pillowy gnocchi that’s endlessly versatile and the ultimate comfort food.
- Sausage: Adds hearty protein and layers of savory flavor. You can use turkey, chicken, or pork sausage in a spicy or sweet variety.
- Brussels Sprouts: Thinly slicing the Brussels sprouts helps them caramelize quickly, adding nutty depth and a seasonal touch.
- Shallots + Garlic: This aromatic duo forms the foundation of the sauce.
- Broth: Use vegetable or chicken broth.
- Maple Syrup: A touch of maple syrup helps balance the acidity of the vinegar, and gives the sauce a seasonal spin.
- Apple Cider Vinegar: Combined with maple syrup, cider vinegar creates the perfect sweet-tangy sauce. Alternatively, you can use balsamic vinegar for deeper flavor.
- Dijon Mustard: Adds an extra layer of sharpness to the sauce.
- Extra-Virgin Olive Oil: My go-to is DeLallo Private Reserve Extra-Virgin Olive Oil, which is grown, harvested, and packaged in Italy. It offers the purest, freshest olive flavor, which is truly exquisite in everything from cooking to baking to dressing.
- Rosemary: Adds a rustic, woodsy touch. Alternatively, you can use fresh sage or thyme.
- Parmesan: Melts into the sauce for a salty, umami finish that rounds out each bite. Alternatively, you can use Pecorino Romano cheese for a sharper edge, or goat cheese for creaminess.
For a complete list of recipe ingredients and quantities, see the recipe card below.
Dietary Swap
You can easily made this crispy gnocchi recipe gluten free and/or dairy free. Gluten free gnocchi works just as well (I love DeLallo Gluten Free Gnocchi, which is made of potato and rice flour). You can also swap the Parmesan for 3 to 4 Tbsp. of nutritional yeast for a savory, “cheesy” finish.
The Directions
Step 1: Prepare Sauce
In a large liquid measuring cup or bowl combine broth, cider vinegar, Dijon, maple syrup, rosemary, garlic, salt, and pepper. Whisk and set aside.
Step 2: Sauté Gnocchi
Heat olive oil in a large skillet over medium-high. Break up any stuck-together gnocchi and add to the skillet in an even layer. Cover and cook until the gnocchi are golden brown, about 2 to 4 minutes. Stir and continue cooking until crisp on both sides, 2 to 3 more minutes. Transfer to a bowl.
Expert Tip
Resist the urge to stir the gnocchi too often. Not only will it stick to the pan more easily, but it will inhibit sufficient browning. Letting the gnocchi cook undisturbed for a few minutes is the key to achieving a golden, crispy crust.
Step 3: Add sausage to pan and break into small pieces. Cook, undisturbed, until sausage is browned, about 2 to 4 minutes. Stir and cook until the sausage is cooked through, another 2 to 4 minutes.
Step 4: Add Brussels and shallots to pan, along with an extra drizzle of olive oil. Cook until softened, about 5 minutes.
Step 5: Pour sauce over Brussels and sausage mixture and let simmer for about 3 minutes, until reduced.
Step 6: Stir in Parmesan until cheese has melded into the sauce. Add gnocchi back to pan, and stir to combine.
Serve with more herbs, Parmesan and black pepper as desired.
Recipe Variations
- Swap the Veggie. In place of Brussels sprouts, green beans, kale, or broccolini also work beautifully in this recipe.
- Add Spice. Use spicy Italian turkey or pork sausage or add a pinch of red pepper flakes for a kick of heat.
- Make Vegetarian. Use crumbled plant-based sausage or tempeh for a vegetarian and vegan-friendly alternative.
- Use a Premade Sauce. In place of the maple-cider sauce, you can add a touch of pesto (I love DeLallo Sun-Dried Tomato Pesto) or simply finish the dish with a drizzle of DeLallo Balsamic Glaze.
Make-Ahead and Storage Tips
- Make-Ahead: Slice the Brussels sprouts and shallots, and mix the maple-cider mixture up to 1 day ahead. Store separately in the fridge until ready to use.
- Store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Reheat: Warm gently in a skillet over medium heat with an extra splash of broth to help loosen the sauce and rehydrate the gnocchi. You can also microwave individual portions in a pinch.
More Delicious Gnocchi Recipes
Tuscan Sun-Dried Tomato Gnocchi
Sheet Pan Pesto Gnocchi
30 Minute Creamy Tomato Gnocchi with Burrata
Chicken and Gnocchi Soup
If you give this crispy gnocchi recipe a try, be sure to snap a picture and tag #dishingouthealth so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
One Pan Crispy Gnocchi with Sausage and Brussels
Equipment
- Large skillet
Ingredients
- 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. each kosher salt and black pepper
- 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 (sub pork sausage)
- 1/2 cup (~1 ounce) freshly grated Parmigiano-Reggiano cheese
Instructions
- Prepare Maple-Cider Sauce. In a large glass measuring cup or bowl, combine broth, apple cider vinegar, maple syrup, Dijon mustard, garlic, rosemary, salt, and pepper; whisk to combine. Set aside.
- Sauté Gnocchi. Add 2 Tbsp. olive oil to a large skillet over medium-high. Break up any stuck-together gnocchi and add to the pan in an even layer. Cook 2 to 3 minutes, undisturbed, until the gnocchi are golden brown and easily release from the skillet.Stir, cover, and cook 2 to 4 more minutes, lifting the lid occasionally to stir, until the gnocchi are tender and crispy. Transfer to a bowl.
- Cook Sausage and Veggies. Add sausage to the pan, still over medium-high heat, and break into small pieces. Cook, undisturbed, until browned, about 2 to 4 minutes. Stir and continue cooking until sausage is cooked through, about 2 to 4 more minutes.Add Brussels sprouts and shallots to pan, along with remaining 1 Tbsp. olive oil; stir to incorporate. Cover and cook, lifting the lid occasionally to stir, until the Brussels soften, about 5 minutes.Add Maple-Cider Sauce to pan, and scrape up any browned bits on the skillet. Simmer until the sauce reduces, about 3 minutes.
- Gradually stir in the Parmesan cheese, stirring until cheese has melted. Add crispy gnocchi and toss to coat. (The sauce will be light – just enough to coat all the components. Add an extra splash of broth, if desired, for a saucier consistency.)Taste and season with additional salt and/or black pepper as needed. Spoon into bowls and garnish with extra chopped fresh rosemary, Parmesan, and black pepper, as desired.
Notes
- Make-Ahead: Slice the Brussels sprouts and shallots, and mix the maple-cider mixture up to 1 day ahead. Store separately in the fridge until ready to use.
- Store: Transfer leftovers to an airtight container and refrigerate for up to 3 days.
- Reheat: Warm gently in a skillet over medium heat with an extra splash of broth to help loosen the sauce and rehydrate the gnocchi. You can also microwave individual portions in a pinch.
Nutrition
I calculate these values by hand to ensure accuracy, however expect up to a 10% variable depending on food brands.
This is a really great recipe that is requested over and over again. And easy to make!
So good! I am slowly learning to like brussel sprouts and as I was cutting them, the smell was making me a little nervous. But it was fantastic! I didn’t have ACV on hand so I substituted with cooking wine. And I don’t ever have Dijon mustard in the house so I used regular yellow mustard. I will definitely be making this again!
Amazing! So delicious. Love the sauce
Loved this!! The sauce is definitely tangy but I personally enjoy cider-heavy flavor. If you’re not a fan of sharp flavors, I’d reduce the vinegar or mustard, but again, I enjoyed as is!!
Wanted to love this as I love crispy gnocchi and sausage. For me personally it had too much apple cider vinegar. I think I’ll try it again another day but reduce the ACV to half of what the recipe calls for.