---
title: "Pan-Fried Garlic Herb Gnocchi: Brussels Sprouts & Sun-Dried Tomatoes"
source: HelloFresh
source_url: https://www.hellofresh.com/recipes/pan-fried-garlic-herb-gnocchi-6138dd02e304954aa528df3b
servings: 2
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: Easy
allergens: [Milk]
tags: [Easy Prep, Veggie, Quick, Easy Cleanup]
rating: 4.0
rating_count: 6200
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the crispy gnocchi and flavorful veggie combo
  - theme: Ease of prep
    text: Quick to cook, though sprout prep took longer than expected
image: "https://images.recipes.furrysalamander.com/pan-fried-garlic-herb-gnocchi.avif"
---
@brussels sprouts{8%oz}
@sun-dried tomatoes{2%tbsp}
@garlic herb butter{1%tbsp}
@gnocchi{12%oz}
@cooking oil{1%tbsp}
@butter{2%tbsp}
@veggie stock concentrate{1%unit}
@sugar{¼%tsp}
@salt{1%tsp}
@black pepper{1%tsp}
@parmesan cheese{¼%cup}
@water{¼%cup}

Wash and dry produce. Halve and thinly slice brussels sprouts(shredded). Finely chop sun-dried tomatoes.

Heat cooking oil in a #large pan{} over medium-high heat. Add brussels sprouts and sun-dried tomatoes; season with salt and black pepper. Cook, stirring occasionally, until sprouts are bright green and slightly softened ~{5%minutes}. Stir in veggie stock concentrate, sugar, and water to coat. Cook until veggies are saucy and water has mostly evaporated ~{2%minutes}. Season with salt and pepper.

While veggies cook, melt butter in a #medium pan{} over medium heat; add gnocchi and stir to coat. Cook, without stirring, until browned and crisp on one side ~{7%minutes}. Stir to turn gnocchi; continue cooking, without stirring, until browned on other side ~{3%minutes}. Season with salt and pepper.

Transfer gnocchi to pan with veggie mixture; stir to coat. Remove pan from heat; stir in garlic herb butter and half the parmesan cheese. Divide gnocchi mixture between plates. Top with remaining parmesan and serve.