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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


  • 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


  • 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.