One Pan Crispy Gnocchi with Sausage and Brussels

4.82 from 11 votes

One Pan Crispy Gnocchi with Sausage and Brussels

Crispy gnocchi, savory Italian sausage, and caramelized Brussels sprouts come together in this cozy one-pan dinner. Tossed in a sweet-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!

Prep Time15

Cook Time20

Total Time35

Course: Main Entree, Pasta

Cuisine: Italian

Servings:

Author: Jamie Vespa MS, RD

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.

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