Crispy pan fried gnocchi with tender Brussel’s sprouts, hints of lemon and garlic in a rich sage butter sauce.

Honestly, what’s not to like about that sentence?  And I’m currently a little bit addicted to this gnocchi with sprouts recipe.  It was born out of a rather enthusiastic estimation of how many sprouts I thought I could eat in one sitting.  The answer is a LOT.  But not quite as many as I’d shopped for.

One of the many joys of food blogging is the constant rota of food.  Which is also one of the downsides.  There’s always something new and exciting to try and my mind is CONSTANTLY full of possibilities and what if’s.  But this one is definitely a current favourite.  There is no compromise with flavour, even though there are just a few, really simple ingredients.

And because this is all made in one pan there’s minimal washing up for this super quick, super easy vegan recipe.

How to make sprouts taste good:

The secret with sprouts, no matter HOW you’re cooking them is to absolutely not overcook them.  Mushy sprouts are just no.  Cooking them like this in just a little bit of water after crisping the outside leaves the sprouts tender but with enough bite to not be mushy.

Start with the brussels sprouts.  Cut the base off the brussel sprouts, remove any spoilt leaves then cut each sprout in half.

Heat the oil in a large skillet or frying pan.  Add the sprouts and cook 5-6 minutes, stirring gently from time to time until they’re starting to colour.  Add the lemon juice and water, cover with a lid and cook for a further 2-3 minutes until JUST starting to soften.  Test by inserting a pointed knife into a sprout, there should still be a little resistance.  Transfer to a bowl.

In the same pan heat a little more oil.  Then add the gnocchi and cook for 5-6 minutes, tossing or gently stirring the pan occasionally until golden and crispy.

Dot cubes of butter across the pan.  Allow it to melt then add the shredded sage and toss or gently stir the gnocchi through the melted butter.

Return the sprouts to the pan to heat through.  Serve with a sprinkle of grated vegan parmesan and tuck in!!

How easy was that?  No weird ingredients, no faff, zero drama or stress but FULL on flavour.  Garlicky, lemony, crisp gnocchi with fluffy middles and yummy cooked to perfection sprouts!

If you can find it, I wholeheartedly recommend the vegan parmesan wedge from Violife.  This stuff is about as close to dairy parmesan cheese as is possible.  It smells, looks and tastes just like parmesan and even has an almost identical texture – from what I can remember, it’s been a while!

Looking for even more easy vegan meal ideas?  Try these:

Sausage and mushroom stroganoff

Garlic butter miso noodles

Butternut squash and gnocchi bake

Creamy tomato and black garlic tagliatelle

I’d also love to hear from you if you make this Gnocchi with Sprouts and Sage Butter recipe! Just leave a comment as it’s so helpful and I love to hear how the recipe worked out for you! Thank you so much!

Don’t forget to follow along on Instagram, Facebook or Pinterest for even more recipe inspiration and chat, competitions, behind the scenes and so much more!