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Sage Brown Butter Gnocchi + Brussels with Shrimp

Active Time: 20 minutes
Total Time: 20 minutes
  • Super Fast
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Why we love it:

Look for frozen or fresh gnocchi at the grocery store and keep a package in the freezer for super quick meal ideas. This combo is a classic with fried sage, browned butter, and heaps of parmesan. Shredding the brussels makes them cook super quickly and move throughout the dish nicely. We’ll be putting this on heavy repeat.


  • 1 pound Gnocchi (potato)
  • 34 pound Brussels Sprouts
  • 3 cloves Garlic (minced)
  • 3 Tablespoons Fresh Sage
  • 12 cup Parmesan Cheese (grated)
  • 1 pound Shrimp (peeled and deveined, any size you like)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 14 cup Unsalted Butter

Cooking Instructions

  • 2. PREP

    Trim the ends of brussels sprouts and place the cut side down. Slice into thin strips. Repeat with all sprouts. Mince garlic. Chiffonade sage. Grate parmesan, if needed. Pat dry shrimp and peel off the tails if needed. If you have very large shrimp, you can leave them that way or dice them into a similar size to the gnocchi.

  • 3. COOK

    In a medium sized skillet over medium high heat add the olive oil. Season shrimp with salt and add them in one layer. Cook on first side for 3 - 4 minutes until golden, then flip and cook for 2 minutes or so, until they’re just cooked through. Remove and set aside in a bowl.

    Add the garlic and shredded brussels sprouts with a pinch of salt. Sauté for 2 - 3 minutes until fragrant. Remove to the same bowl as the shrimp.

  • 4. GNOCCHI

    Meanwhile, boil gnocchi according to the package instructions; typically about 3 minutes. Drain.

    Add the gnocchi to the sauté pan and let them brown on one side. Don’t move them around too much during this time as they might smash or break, you need enough time for the edges to caramelize. Remove to the shrimp bowl.

  • 5. BUTTER

    Now, add the butter to the pan and cook until it melts, then foams, then keep going until it starts to brown. Keep an eye on it. When it’s golden, add the sage and let it sizzle for 1 minute. Add everything back to the pan and toss to coat. Toss in most of parmesan.

  • 6. SERVING

    Plate in big bowls and garnish with any reserved parmesan.

Check out our new features!


    use any pasta, ideally a fun shape
    any green veggie, something leafy or not
    sear any filet of fish and serve it over top, or flake it into the dish
  • SAGE:
    thyme or dried basil is nice

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • Keep some gnocchi separate, consider tossing with brown butter, or simple regular melted butter with some parmesan
  • The different texture on brussels could be a hit here, my kids prefer them this way, or just the leaves roasted on a baking sheet into chips. You could use green beans or broccoli or cauliflower instead if preferred

For Toddlers

  • Mash gnocchi if the texture is better. Chop shrimp finely for a nice texture. Serve with fruit and maybe some yogurt

For Choosy Eaters

  • Toss gnocchi with marinara or pesto if those are enjoyed. Or boil some regular pasta along side and just offer up a taste of gnocchi or shrimp. Try shrimp on skewers for fun!

Prep Ahead & Use It Up

  1. You can shave the brussels and store in an airtight container for a few days
  2. Grate parmesan if needed
  3. Leftovers are ok if tossed in a sauté pan or microwaved but it’s really best straight out of the pan
  4. Unfrozen and uncooked gnocchi is ok in the fridge for a few days but ideally don’t freeze it twice or it will become soft
  5. If you have a parmesan rind, be sure to save that for making soups and stocks! You can freeze it!
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