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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Veggie Stock Concentrate
Garlic Herb Butter(ContainsMilk)
• 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.