Pan-frying just about anything builds up extra flavor—and these gnocchi are proof. You’ll start with pillowy potato gnocchi, which you’ll cook in butter until brown and crisp. They get tossed with sun-dried tomatoes and Brussels sprouts. A swirl of garlic herb butter and dusting of Parmesan take the rich and umami flavors to the next level. Pour yourself a glass of wine, you’re ready to toast to a restaurant-worthy dinner in just 20 minutes.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
8 ounce
Brussels Sprouts
1.5 ounce
Sun-Dried Tomatoes
1 unit
Veggie Stock Concentrate
8.8 ounce
Gnocchi
(Contains: Wheat)
¼ cup
Parmesan Cheese
(Contains: Milk)
4 tablespoon
Garlic Herb Butter
(Contains: Milk)
Not included in your delivery
2 teaspoon
Cooking Oil
¼ teaspoon
Sugar
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Trim and halve Brussels sprouts lengthwise; lay flat and thinly slice crosswise into shreds. Finely chop sun-dried tomatoes.
• Heat a large drizzle of oil in a large pan over medium-high heat. Add Brussels sprouts and sun-dried tomatoes; season with salt and pepper. Cook, stirring occasionally, until sprouts are bright green and slightly softened, 4-6 minutes. • Stir in stock concentrate, ¼ tsp sugar, and ¼ cup water to coat. (For 4 servings, use ½ tsp sugar and 1⁄3 cup water.) Cook until veggies are saucy and water has mostly evaporated, 1-2 minutes. Season with salt and pepper.
• While veggies cook, melt 2 TBSP plain butter (4 TBSP for 4 servings) in a medium pan over medium heat; add gnocchi and stir to coat. Cook, without stirring, until browned and crisp on one side, 6-8 minutes. • Stir to turn gnocchi; continue cooking, without stirring, until browned on other side, 2-3 minutes more. (Gnocchi will be crispy on the outside and tender on the inside!) 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. • Divide gnocchi mixture between plates. Top with remaining Parmesan and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy gnocchi and flavorful veggie combo, though some found the sun-dried tomatoes overpowering.
- Ease of prep: Quick to cook, but several noted Brussels sprouts prep took longer than expected.
- Suggestions: Consider reducing butter for less greasiness; try adding protein like chicken or pancetta for a heartier meal.
- Portions: Some felt servings were small; adding extra veggies or a side salad could make it more filling.
- Texture: Crispy pan-fried gnocchi was a hit, though a few found it too crunchy or chewy.
