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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.
Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 people
Calories: 445 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
445kcal
(22%)
Carbohydrates
47g
(16%)
Protein
8g
(16%)
Fat
27g
(42%)
Saturated Fat
16g
(80%)
Cholesterol
79mg
(26%)
Sodium
848mg
(35%)
Potassium
374mg
(11%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
1213IU
(24%)
Vitamin C
39mg
(43%)
Calcium
65mg
(7%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 445
% Daily Value*
| Serving | 1serving | |
| Calories | 445kcal | 22% |
| Carbohydrates | 47g | 16% |
| Protein | 8g | 16% |
| Fat | 27g | 42% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 79mg | 26% |
| Sodium | 848mg | 35% |
| Potassium | 374mg | 8% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 1213IU | 24% |
| Vitamin C | 39mg | 43% |
| Calcium | 65mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.