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The partially cooked, vacuum-packed gnocchi found in the pasta aisle work best here. Refrigerated gnocchi can also be used; avoid frozen gnocchi. A food processor’s slicing blade can be used to slice the brussels sprouts; do not halve them before processing. This recipe is from our cookbook The Skillet .
Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add gnocchi, separating pieces with wooden spoon. Cook, without moving gnocchi, until well browned on first side, 5 to 7 minutes. Stir gnocchi and continue to cook until heated through, about 2 minutes; transfer to bowl.
Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onion and cook until starting to soften, about 3 minutes. Stir in brussels sprouts and salt and spread into even layer. Cook, stirring occasionally, until sprouts are spotty brown and just tender, 5 to 7 minutes.
Off heat, stir in gnocchi, ½ cup Gorgonzola, vinegar, and sage until gorgonzola is melted and coats gnocchi. Season with salt and pepper to taste. Drizzle with honey and sprinkle with walnuts and remaining ¼ cup Gorgonzola. Serve, passing extra honey for drizzling.