Crispy Brown Butter Gnocchi with Brussel Sprouts and Pancetta
Crispy on the outside, pillow-soft on the inside gnocchi, with maple-balsamic shaved brussel sprouts, savory pancetta, cooked in aromatic brown butter with a just hint of lemon, and topped with grated parmesan. This one-skillet meal is made in just 30 minutes, is so delicious, and guaranteed to impress.
I am not ignorant to the fact that brussel sprouts are a tricky vegetable for picky eaters, it seems like people either love them or hate them. For the sprout haters, I firmly believe that they can be flipped with the appropriate preparation of these cute little cabbage heads. There are a few key components to preparing B-sprouts, the major one being that there has to be some sort of added umami flavor. Also, salty pork. No explanation required. A classic method is to roast the sprouts until crispy, with a balsamic reduction and some bacon or pancetta.
I love that these shaved brussel sprouts are fully incorporated into the dish allowing them to soak up all the flavors of the brown butter, the maple syrup, balsamic vinegar and most importantly, the pancetta. I initially tested this recipe without the maple and the balsamic, it was good, but definitely lacking and needed a little oomph. The next test, was a night a day difference. With brussel sprouts in season, this is the perfect one-skillet dish to make on a busy weeknight for a cozy, comforting meal.
What is pancetta?
Pancetta is a lot like bacon, they are both the same cut of meat and they are both cured. The difference is that bacon is smoked, whereas pancetta is only cured and is not smoked. Pancetta has a distinct porky, salty flavor, but without the smokiness like bacon. Often times, they are both used interchangeably, however, the smokiness of bacon can overpower other flavors in a dish.
What are gnocchi?
Gnocchi are Italian potato dumplings in the pasta family, made traditionally with eggs, flour, and potato. They have a unique, pillowy texture, truly like a cross between pasta and dumplings. Gnocchi is often used in dishes similar to where pasta or potatoes would be used.
A few notes about the ingredients
Pancetta
Small packages of pancetta can be found in the fancy cheese and meat section of the grocery store. My local grocery store only carries 4 oz packages, so I purchased two.
Brussel Sprouts
It’s important that these are shaved thin! Rinse, then hold the bottom of the sprout to slice on a mandoline, then discard the bottoms. See more below on the mandoline that I use. If you don’t have a mandoline, you can slice thinly with a chef’s knife.
Shallot
Shallots are slightly more mild than onions. If you do not have a shallot, you can use half of a large red onion as a substitute. I also slice this on the mandoline for this recipe.
Gnocchi
Gnocchi can be found in the pasta isle, with the dry boxed pastas.
Maple Syrup
I recommend using real maple syrup for a richer fuller maple flavor. I use 1 tablespoon in this recipe, but you can add a little more, to taste. If you don’t have maple syrup on hand, honey would be a fine substitution.
Balsamic vinegar
The vinegar adds a little zing to compliment the sweetness of the maple syrup.
lemon
Brussel sprouts can be on the bitter side, so we use both lemon zest and a little juice to brighten up the flavors in the dish.
Brown butter
The only sauce to this dish is simple, yet incredibly rich, browned butter. If you do not have salted butter, you may need to add a little more salt to taste.
Parmesan
I recommend grating the fresh parmesan yourself, instead of buying pre-grated. Fresh grated will melt better into the dish.
How to shave the brussel sprouts
A mandoline slicer works great for the slicing the brussel sprouts consistently thin, and very quickly. You can use a basic one like this handheld or go for one with more settings like this stand up, which comes in handy for julienne carrots. I use both of mine, frequently!
Tips For Success
- Be sure to follow the instructions carefully, where I say cook “undisturbed” that means don’t stir! This is key to browning the brussel sprouts and the crisping the gnocchi.
- I like to use a cast iron skillet, as it works great for crisping because it distributes heat evenly. I take the lid from another large stock pot that I have to cover the skillet when cooking the gnocchi.
- Feel free to add more maple syrup or balsamic to taste before removing the brussel sprouts to cook the gnocchi.
How to make gnocchi with brussel sprouts and pancetta
First we cook the pancetta until its nice and chewy, then set aside. After draining the fat, the pan should still be coated with a layer of the pork fat, this will add nice flavor to the brussel sprouts.
We then add the shaved brussel sprouts to the skillet and allow them get a little toasty in an even layer. Once they have softened a bit, we add the shallot, some lemon zest, maple syrup and balsamic vinegar. Let this all cook until soft and fragrant. Set the brussel sprouts aside in a bowl.
Next, we will cook the gnocchi, crisping first. Melt some butter, then place the gnocchi in the skillet in an even layer. Cover the skillet with a lid, so that they steam while the bottoms crisp up. Once they have crispy bottoms, we stir in more butter and let it brown. This takes a few minutes, stirring occasionally, until the butter becomes fragrant and nutty.
Return the brussel sprouts and pancetta to the pan and cook until everything is heated through. Squeeze the juice from half the lemon and mix that in. Then stir in the grated parmesan and remaining lemon zest. Serve with more fresh grated parmesan and enjoy!
looking for more gnocchi recipes?
Creamy Chicken and Bacon Gnocchi
Chicken and bacon gnocchi with a garlic cream sauce made in just one pot for a quick and easy comfort meal. Garlic, parmesan and spinach tie this dish together, finished off with crispy bacon for a bit of melt-in-your-mouth crunch in each bite.
Our Favorite
One Pot Recipes
Crispy Brown Butter Gnocchi with Brussel Sprouts and Pancetta
Ingredients
- 8 oz pancetta
- 1 tbsp olive oil extra virgin
- 1 large shallot sliced thin
- 1 lb brussel sprouts shaved with mandoline slicer/or sliced thin
- 1 lemon zested, plus the juice from half
- ½ tsp salt
- ¼ tsp fresh ground pepper
- ½ tsp crushed red pepper flakes optional
- 1-2 tbsp maple syrup
- 1 tbsp balsamic vinegar
- 5 tbsp butter salted
- ½ cup fresh grated parmesan cheese plus more for serving
Instructions
- Place a large skillet (that has a lid) over medium-high. Once the pan is hot, add the pancetta and cook until chewy, but not too crispy. 3-4 minutes. Set pancetta aside, and pour the fat off of the pan. After draining the fat, the pan should still be coated with a layer of the pork fat, this will add nice flavor to the brussel sprouts. Return pan to the stove.
- Layer the bottom of the pan with the shaved brussel sprouts, and let them cook undisturbed for 3 minutes. Stir once, then let cook for another 2 minutes.
- Add a tablespoon of olive oil, and stir in the sliced shallot. Add in the maple syrup, balsamic vinegar, half of the lemon zest, red pepper flakes, and the salt and pepper. Sauté for 3-4 minutes until the brussel sprouts and shallot are both soft. Remove mixture to a bowl and set aside.
- Melt 2 tablespoons of butter in the pan over medium-high heat. Break apart the gnocchi from the package and place in a single layer in the pan. Cover with a lid, and let the gnocchi cook undisturbed for 4 minutes.
- Stir in the remaining 3 tablespoons of butter, and cook for another 2 minutes, allowing the butter to brown. Stir every 30 seconds or so.
- Squeeze in the juice from half of the lemon and stir. Return the brussel sprouts and pancetta to the pan. Stir for a few minutes until everything is heated through. Turn off the heat, stir in the remaining lemon zest and the parmesan cheese.
- Serve with parmesan cheese for topping.
Notes
- You can use bacon in place of pancetta, this will change the flavor a bit by making it smokey.
- You can use honey in place of the maple syrup.
- You can use half of a large red onion in place of the shallot.
- Feel free to add more maple syrup or balsamic to taste before removing the brussel sprouts to cook the gnocchi
