Pan-Fried Garlic Herb Gnocchi
with Brussels Sprouts & Sun-Dried Tomatoes
- Milk
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.
Ingredients
1 unit
Veggie Stock Concentrate
¼ cup
Parmesan Cheese
8 ounce
Brussels Sprouts
1.5 ounce
Sun-Dried Tomatoes
4 tablespoon
Garlic Herb Butter
(Contains: Milk)
1 unit
Gnocchi
Not included in your delivery
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Sugar
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
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.
Reviews from our home cooks
One of my new favorites! The gnocchi was so crispy and buttery and the combination of the sun dried tomatoes with the Brussels sprouts was perfect. Very easy and I can see recreating something similar on my own. We will pick this recipe every time it is an option!
The most delicious gnocchi I've ever had! The brussel sprouts were perfectly cooked, the sun dried tomatoes added a little sweetness, and the sauce was AMAZING! Quick and easy to make. I will definitely be ordering this one again!
This was excellent!! The gnocchi were crispy outside and soft inside. The Brussels sprouts and sun-dried tomatoes added a lot of flavor. We are loving the gnocchi recipes!
Excellent! Gnocchi are really kind of bland on their own, but this recipe was fantastic. I'm going to remember the sprouts and tomato part because that will make an excellent side or bed for other stuff, too.
I have never made or eaten gnocchi before. It was very easy and it was so yummy. The garlic herb butter is very garlicky, which is a good thing. I had extra brussel sprouts laying around so I threw them in. It was just a very good dinner.
Pan-frying the gnocchi made it unexpectedly crunchy and a little bit stick-to-the-roof-of-your-mouth-ish. After the first few bites and getting used to this new texture, this was a fabulous dish! Rich and flavorful!
Frying the gnocchi made them chewy and delicious. Lots of flavor. Was never a gnocchi fan but this recipe changed my mind.
Love gnocchi, but pan-fried is a whole different level. Adding the brussel sprouts hash YUM. We did add some chicken for protein.
We had never pan fried gnocchi before, but its now a favorite! And my family loves brussel sprouts, new ways to use them are always welcome!
