Crispy Gnocchi Brussels Sprouts Skillet

Crispy skillet gnocchi and shredded Brussels sprouts get finished with garlic, Parmesan, and lemon for an easy vegetarian dinner in one pan.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 pound refrigerated or shelf-stable potato gnocchi
• 1 pound brussels sprouts
• 3 tablespoons olive oil
• 3 cloves garlic
• 0.75 cup parmesan cheese
• 1 medium lemon
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper

Cooking instructions

1. Trim the Brussels sprouts and shred them thinly. Mince the garlic, zest the lemon, and cut the lemon into wedges. Grate the Parmesan if needed. (about 8 min)
2. Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the gnocchi in one layer and cook, stirring occasionally, for 6 to 8 minutes, until golden and crisp. (about 8 min) — Medium-high
3. Push the gnocchi to one side. Add the remaining 1 tablespoon olive oil and the shredded Brussels sprouts. Season with salt and pepper, then cook, stirring occasionally, for 5 to 6 minutes, until browned and tender-crisp. (about 6 min) — Medium-high
4. Stir in the garlic and cook for 30 seconds, until fragrant. Remove the skillet from the heat. (about 1 min) — Medium
5. Stir in the Parmesan and lemon zest. Squeeze in 1 to 2 tablespoons lemon juice, toss to combine, and serve with the remaining lemon wedges. (about 2 min)