HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconPan Fried Garlic Herb Gnocchi
Pan-Fried Garlic Herb Gnocchi

Pan-Fried Garlic Herb Gnocchi

with Brussels Sprouts & Sun-Dried Tomatoes

Read more

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.

Tags:Easy PrepVeggie

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time5 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

8 ounce

Brussels Sprouts

1.5 ounce

Sun-Dried Tomatoes

1 unit

Veggie Stock Concentrate

8.8 ounce



¼ cup

Parmesan Cheese


4 tablespoon

Garlic Herb Butter


Not included in your delivery

2 teaspoon

Cooking Oil

¼ teaspoon


2 tablespoon



Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories730 kcal
Fat45 g
Saturated Fat26 g
Carbohydrate73 g
Sugar12 g
Dietary Fiber8 g
Protein15 g
Cholesterol105 mg
Sodium1870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Large Pan
Medium Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• 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.