Mushroom and Brussels Sprout Gnocchi with Brown Butter

Mushroom & Brussels Sprout Gnocchi with Brown Butter Sauce

Mushroom and Brussels Sprout Gnocchi with Brown Butter

Mushroom and Brussels Sprout Gnocchi is a quick easy dinner! Store-bought gnocchi is tossed with brown butter and sauteed mushrooms and brussels sprouts. Simple and delicious.

Course Main Course

Cuisine Italian

Keyword gnocchi, brussels sprouts, pasta

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 445kcal

Author Nicole

Cost $12

Equipment

Large skillet
stock pot

Ingredients

5 tbsp unsalted butter, divided
3/4 tsp kosher salt, divided
8 ounces mushrooms sliced 1/4-inch thick
2 cups chopped brussels sprouts
1/2 cup heavy cream
1 lb gnocchi
Parmesan cheese for garnish (optional)

Instructions

Heat Made in Cookware 10" fry pan to a medium-high heat. Add 1 1/2 tbsp butter. Once butter begins to brown, swirl pan until butter is a deep brown. Add mushrooms and toss in butter. Don't move them again until they're brown, then stir and repeat until mushrooms are completely browned. Add 1/4 teaspoon salt, stir. Remove from pan and set aside.
Add another tablespoon of butter to the pan, once it begins to brown, swirl the pan, continue to swirl until the butter is a deep brown. When butter browns, add brussels sprouts and 1/4 teaspoon salt. Saute until brussels sprouts are softened, about 3-4 minutes. Season to taste with salt and pepper. Remove from pan.
Add the remaining butter to the skillet. Heat over medium-high. Again, once the butter begins to brown, swirl the pan. Continue to swirl the pan until the butter turns a deep brown and smells very nutty. Add cream and remaining 1/4 teaspoon salt, turn the heat down and simmer until slightly thickened, about 1-2 minutes. Keep warm while you cook the gnocchi.
Fill a 2-quart saucepan with water. Bring to a boil and season liberally with salt. It should taste as salty as the sea. Add gnocchi. Cook for 3 minutes or until the gnocchi float to the top.
Use a slotten spoon or sieve to transfer the gnocchi to the sauce. Add mushrooms and brussels sprouts. Toss everything until combined. If needed, add a few tablespoons of starchy pasta water, toss until you have a creamy sauce. (I needed about 3 tablespoons.) Season to taste with salt and pepper. Garnish with parmesan cheese.

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