I’ve recently become a fan of homemade Gnocchi and this Skillet Gnocchi and Brussels Sprouts is so easy and delicious to make, you’ll be coming up with all kinds of meals to serve it with!
Preheat oven to 425℉. Gather all your ingredients so that you have everything close at hand on the counter or table.
Prepare the Ingredients
Using a knife and cutting board, cut off the ends of the Brussels sprouts and remove any wilted or yellow leaves. Cut them in half and place them in a large bowl.
Halve an onion, and then thickly slice. If opting to use a red bell pepper, coarsely chop. Mince the garlic.
Roast the Vegetables
Place the prepared vegetables in the bowl with the sprouts. Pour 2 tablespoons of the extra virgin olive oil over the prepared vegetables. Carefully mix until everything is coated with a nice sheen of oil.
In a large cast iron skillet, heat the remaining extra-virgin olive oil and butter until it starts to melt. Place the vegetable mixture in the skillet and cook over medium heat, with cut sides down for the brussels sprouts. Cook until they begin to brown, 2-3 minutes.Try not to overcrowd the skillet. If necessary, work in batches until all of the vegetables have a nice start for browning.
Place the fresh or frozen gnocchi in the same bowl and mix into any remaining oil. Add gnocchi to the vegetables and gently stir to combine.
Place the skillet in the preheated oven and bake for 12-15 minutes, gently tossing a few times so sprouts and gnocchi brown on all sides.
Remove skillet from oven and sprinkle freshly squeezed lemon juice over the vegetables.
Season with more kosher salt and freshly ground black pepper as needed. Serve immediately. This recipe will serve 4-6 people.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.