Pan-Fried Garlic Herb Gnocchi: Brussels Sprouts & Sun-Dried Tomatoes

🥘 Ingredients

• black pepper
  1 tsp
• brussels sprouts
  8 oz
• butter
  2 tbsp
• cooking oil
  1 tbsp
• garlic herb butter
  1 tbsp
• gnocchi
  12 oz
• parmesan cheese
  ¼ cup
• salt
  1 tsp
• sugar
  ¼ tsp
• sun-dried tomatoes
  2 tbsp
• veggie stock concentrate
  1 unit
• water
  ¼ cup

🍳 Cookware

• large pan
• medium pan

1. 

   1

   brussels sprouts sun-dried tomatoes garlic herb butter gnocchi cooking oil butter veggie stock concentrate sugar salt black pepper parmesan cheese water

   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
2. 

   2

   Wash and dry produce. Halve and thinly slice brussels sprouts(shredded). Finely chop sun-dried tomatoes.
3. 

   3

   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.
4. 

   4

   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.
5. 5

   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.