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Crispy Gnocchi& Brussels Sprouts

Recipe by Itsalis Lagle (NYT Cooking) on InstagramAdded 1 August 2026.

10 minutes to prep, 15 to cook. A savory, quick‑cook dinner that combines golden‑brown potato gnocchi with caramelized Brussels sprouts, brightened by lemon zest and a drizzle of honey. A buttery sauce ties everything together, finished with a sprinkle of grated Parmesan.

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Crispy Gnocchi & Brussels Sprouts by Itsalis Lagle (NYT Cooking), a frame from the Instagram video

Method

  1. Heat 2 tbsp of extra virgin olive oil in a large skillet over medium heat.

  2. Add the halved Brussels sprouts, cut side down, and season with salt, pepper, and red pepper flakes. Cook, turning occasionally, until the sprouts are crispy and golden, about 8–10 minutes.

    Kitchen notes · Added by ReelsMeals: Sprouts show golden, crisp cut faces.

  3. While the sprouts cook, bring a pot of salted water to a boil and cook the potato gnocchi according to the package directions, usually until they float to the surface (about 2–3 minutes). Drain well.

    Kitchen notes · Added by ReelsMeals: Gnocchi float to the water surface when cooked.

  4. Add the cooked gnocchi to the skillet with the Brussels sprouts, drizzle the remaining 1 tbsp of olive oil over the mixture, and toss to combine, allowing the gnocchi to brown slightly, 2–3 minutes.

    Kitchen notes · Added by ReelsMeals: Gnocchi edges brown lightly as they toss with the sprouts.

  5. Push the gnocchi and sprouts to the side of the pan, melt the unsalted butter in the cleared space, then stir in the honey and lemon zest. Cook for 1–2 minutes, stirring, until the sauce lightly coats the gnocchi and sprouts.

    Kitchen notes · Added by ReelsMeals: Honey butter lightly coats the vegetables and gnocchi.

  6. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes if desired.

  7. Transfer the crispy gnocchi and Brussels sprouts to serving plates.

  8. Top each serving with grated Parmesan cheese and serve immediately while hot.

Tips while you cook

Boil gnocchi separately
Cook the gnocchi in salted water until they float, drain, and then add to the skillet with the sprouts.
Start sprouts cut side down
Place halved Brussels sprouts cut side down in the skillet to develop a crispy, golden surface.
Melt butter in cleared pan space
Push gnocchi and sprouts to the side, melt butter in the empty area, then stir in honey and lemon zest for the sauce.

Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.

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Itsalis Lagle (NYT Cooking) made this.

The recipe comes from Itsalis Lagle (NYT Cooking)’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.

Are you Itsalis Lagle (NYT Cooking) and want this changed? Email [email protected].

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