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Home » Italian Recipes » Brussels Sprouts Gnocchi Pan Fried with Sage Browned Butter

Brussels Sprouts Gnocchi Pan Fried with Sage Browned Butter

November 26, 2011 by Angela Roberts 23 Comments

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Brussells Sprouts Gnocchi

Thanksgiving is over and it’s time to change flavors and go Italian. You can do it with your Thanksgiving leftovers. All you need are your left over mashed potatoes and some fresh brussels sprouts. Left over roasted sprouts will do fine too, but who has those delicious gems left over?

Left over mashed potatoes take my head in several directions. Right around this time, I’m craving some Mediterranean flavors; a little olive oil, something salty like olives or pecorino and the flavor of sage.

This is how Brussels sprouts gnocchi was born.

I had plenty of fresh sage on hand and didn’t want it to go to waste, and there is nothing like a sage browned butter to excite a dish. It’s  still very wintery, very holiday, but a tad more modern with rustic, northern Italian notes. It was so delicious and a real trial for Mr. ST to hold off while pictures were being taken.

The rule to make a good gnocchi is simple and I’ve stated this before with this gnocchi recipe.

Brussels Sprouts Gnocchi with Sage Browned Butter Fried Sage by Angela Roberts

The mandolin comes in handy to shred the brussels sprouts, but please be careful. I use the safety hold and was able to stick a brussels sprout into each prong to get a quick shred.

The saute is shallots and brussels sprouts, but you can use any kind of finely minced onion or scallion. This base of sauteed brussels sprouts is so good, you could stop here and eat, add poached eggs, or stuff into ravioli. In this recipe the saute is added to mashed potatoes with an egg and flour and you have gnocchi.

Roll into long tubes, cut, swipe with a fork and don’t worry about being too pretty. Fry sage in some butter until the butter is nutty and the sage is crispy. Remove sage, pan fry the gnocchi (after a quick minute boil) and you have a wonderful lunch or side dish. I added in some olives for color and a bit of briny flavor and texture. Perfect.

Mashed potato recipe here.

More Italian Recipes from Spinach Tiger Here

More Brussels Sprouts Recipes from Spinach Tiger Here

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Brussels Sprouts Gnocchi Pan Fried with Sage Browned Butter

Brussels Sprouts Gnocchi, pan fried with sage brown butter, a delicious Fall side dish or main dish.
Servings: 4

Ingredients

  • 2 cups mashed potatoes or 2 cups baked potatoes peeled and taken through ricer
  • 2 large shallots or 1/2 onion
  • 6-8 brussels sprouts shredded
  • 1 egg
  • 1/2 cup flour
  • 1/4 cup grated pecorino cheese
  • 8 sage leaves
  • 2 tablespoons butter
  • olive oil
  • a few sprigs fresh thyme
  • salt
  • pepper

Instructions

  • Prepare potatoes. This recipe was intended for left over mashed potatoes. If you don't have those, bake two potatoes and then scoop out and take through a food mill or ricer. Add a knob of butter, salt and proceed with recipe.
  • While potatoes are cooling, prepare brussels sprouts. Shred with knife or mandolin. Remove large leaves and save those for garnishing the plate.
  • Saute shallots or onion in butter and olive oil  until soft. Add brussels sprouts, fresh thyme cook for 5- minutes on medium heat.
  • Add brussels sprouts  and cheese to potatoes. You want a ratio of about 1 to 2, brussels sprouts to potatoes. Add egg. Mix thoroughly. Add flour. Mix gently. Using floured hands and a clean cutting board that has been floured, roll into long tube. Cut and run fork across. Put in salted boiling water until they rise to top, about one minute only.
  • Remove from water, drain well.
  • Put butter into frying pan. Add sage leaves and fry leaves until crisp, not browned. Remove. Add gnocchi, and fry until golden brown. Serve immediately.
  • Pan fry in sage butter.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

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Filed Under: Holiday Recipes, Italian Recipes, Pasta Recipes, Thanksgiving Recipes, Vegetarian Recipes Tagged With: brussels sprouts, butter, mashed potatoes, pecorino, sage

« Thanksgiving Leftovers in One Perfect Dish
Potato Cake with a Ruffled Egg and Brussels Sprouts »

 

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Comments

  1. Norma says

    December 20, 2011 at 11:55 am

    I love those little sprouts and I love this dish…

    Reply
  2. Sylvie @ Gourmande in the Kitchen says

    December 7, 2011 at 8:54 am

    What a fantastic and unique way to use Brussels Sprouts!

    Reply
  3. Linda says

    December 1, 2011 at 1:33 pm

    This is such a great idea! So fresh too. I love how you prepared the whole dish – the flavors must have been true and amazing.

    Reply
  4. Magic of Spice says

    November 29, 2011 at 7:30 pm

    What an absolutely delightful gnocchi…love the thought of the sage browned butter! Beautiful 🙂

    Reply
  5. Erina says

    November 29, 2011 at 4:34 am

    What a great idea!! I’ve never thought of using brussels sprouts for gnocchi. Sounds fantastic!

    Reply
  6. Lorraine @ Not Quite Nigella says

    November 28, 2011 at 3:48 pm

    Now this is a classy way to serve leftover vegetables-but I’d expect no less from you Angela! 😀

    Reply
  7. Angie@Angiesrecipes says

    November 28, 2011 at 1:32 pm

    This is definitely my type of healthy and tasty meal!

    Reply
  8. Jennifer says

    November 28, 2011 at 1:41 am

    LOVE gnocchi. This looks wonderful.

    Reply
  9. sippitysup says

    November 28, 2011 at 12:32 am

    This is very creative and it includes my favorite thing maybe in the whole world. Fried Sage. GREG

    Reply
  10. Nic@diningwithastud says

    November 28, 2011 at 12:24 am

    Perfect! I’v always wanted to try gnocchi but been too scared. I love the look of this dish 😀

    Reply
  11. erin @ yummy supper says

    November 27, 2011 at 10:34 pm

    Angela, You totally win for most inspiring Thanksgiving leftover creation:) We just ate brussels sprouts last night and I never thought to put them in a gnocchi. Yum!
    -E

    Reply
  12. nancy at good food matters says

    November 27, 2011 at 9:13 pm

    I love sage leaves crispened in brown butter! what a delicious way to incorporate brussels sprouts—thanks for sharing this clever recipe.

    Reply
  13. Nancy/SpicieFoodie says

    November 27, 2011 at 5:40 pm

    You know from your visit to my blog that Gnocchi is a new treat for me. I am really loving your recipe. Can’t wait to try it! I’ll make sure to refer to your website for more tips on making Gnocchi 🙂

    Reply
  14. deana says

    November 27, 2011 at 3:03 pm

    I do love brussels sprouts so… I never thought to use them like this. What a splendid idea! Looks gorgeous, must taste divine.

    Reply
  15. Valérie ( France ) says

    November 27, 2011 at 12:34 pm

    Une excellente version de gnocchis bien savoureuse
    Je te souhaite un bon dimanche
    Valérie

    Reply
  16. Maria @ Orchard Bloom says

    November 27, 2011 at 3:42 am

    This looks so delicious!!

    Reply
  17. bellini says

    November 27, 2011 at 12:11 am

    This is a novel idea Angela. I do love my gnocchi fried as well.

    Reply
  18. Teresa Blackburn says

    November 26, 2011 at 10:08 pm

    I love gnocchi. Especially gnocchi that looks like yours does. Wonderful recipe which I am printing out to make later this week. Bravo!

    Reply
  19. Joan Nova says

    November 26, 2011 at 9:02 pm

    You can’t get the Italian out of us for long!!

    Reply
  20. Rosa says

    November 26, 2011 at 7:16 pm

    A great idea and recipe! I am a big fan of Brussel sprouts and gnocchi.

    Cheers,

    Rosa

    Reply

Trackbacks

  1. http://spinachtiger.com/wp-content/uploads/2009/11/19.jpg says:
    September 11, 2015 at 8:00 am

    […] Brussels Sprouts Gnocchi, Pan Fried with Sage […]

    Reply
  2. Creative Ideas for Thanksgiving Leftovers and a Blessings Jar Tradition says:
    November 28, 2014 at 6:44 am

    […] Gnocchi made with brussels sprouts, fried sage. This is a great dish for anytime of the year, but it was created with brussels sprouts one black friday a few backs back. […]

    Reply
  3. Potato Cake with a Ruffled Egg and Brussels Sprouts — Spinach Tiger says:
    December 2, 2011 at 11:06 pm

    […] add them to the potatoes with an egg to hold them together. One half of that mixture went to this gnocchi and the other half to potato cakes, which became a brunch […]

    Reply

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