Pan-Fried Garlic Herb Gnocchi

Name: Pan-Fried Garlic Herb Gnocchi with Brussels Sprouts & Sun-Dried Tomatoes
Yield: 2 servings
Ingredients: 1 Egg; 1/4 cup Parmesan Cheese; 8 oz Brussels Sprouts; 1 1/2 oz Tomato; 4 tbsp Garlic; 1 unit Gnocchi; tsp Black Pepper, tsp; 1 tsp Granulated Sugar, tsp; 2 tsp Cooking Oil, tsp; 2 tbsp Butter, tbsp; tsp Salt, tsp

with Brussels Sprouts & Sun-Dried Tomatoes

By Recipe0 System

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.

Main Course

Difficulty: medium
Rating: No ratings yet

Start Cooking

Ingredients

Servings

1 Egg
1/4 cup Parmesan Cheese
8 oz Brussels Sprouts
1 1/2 oz Tomato
4 tbsp Garlic
1 unit Gnocchi
tsp Black Pepper, tsp
1 tsp Granulated Sugar, tsp
2 tsp Cooking Oil, tsp
2 tbsp Butter, tbsp
tsp Salt, tsp

View Shopping List

Rate this recipe

Original Source

www.hellofresh.com

Instructions

4 steps

1

Wash and dry produce.

Trim and halve Brussels sprouts lengthwise; lay flat and thinly slice crosswise into shreds. Finely chop sun-dried tomatoes.
2

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.
3

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.
4

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.

From the same drawer

Related Recipes

Spicy White Bean & Kale Stew

medium

Beef Tenderloin & Creamy Truffle Polenta

medium

Sweet Chili Beef & Broccoli

medium

Sweet & Spicy Pork Fried Rice

medium

Comments (0)

No comments yet. Be the first to comment!

Shopping List

Your list is empty

Add recipes to your shopping list to see ingredients here.