20 Minute Gnocchi and Brussels Sprouts
Easy gnocchi and brussels sprouts recipe, ready in 20 minutes. This simple one skillet dinner is packed with 1 pound brussels sprouts, fresh cherry tomatoes and buttery onions for deep flavor. The gnocchi and brussels sprouts get crispy on the outside but remain tender inside.
Servings 6
Ingredients
- 1 tablespoon butter
- 1 pound Brussels Sprouts ends trimmed and cut into quarters
- ¼ cup yellow onion finely chopped
- 2 cloves garlic minced
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- ¼ cup water
- 17 ounce package gnocchi
- ½ teaspoon lemon juice
- 1 cup cherry tomatoes
- Parmesan cheese optional
Instructions
- Melt butter in a large skillet over medium heat. Add Brussels Sprouts, onion and garlic, cooking until brussels sprouts brown and onion turns translucent, about 5 minutes. Season with salt and pepper and stir.
- Add gnocchi and water to the skillet and continue to cook, stirring often, until gnocchi starts to brown, about 7-10 minutes. Make sure to keep stirring as gnocchi will stick to the skillet quickly.
- Add lemon juice and cherry tomatoes and stir to coat. Serve in bowls with a sprinkle of Parmesan cheese on top. Enjoy!
