Crispy Pan-Fried Gnocchi with Brussels Sprouts and Sun-Dried Tomatoes

Pan-frying brings out incredible flavor in gnocchi, turning them into crispy, golden pillows that are irresistible. In this quick recipe, you’ll cook potato gnocchi in butter until they’re perfectly browned and crisp, then toss them with tender Brussels sprouts and tangy sun-dried tomatoes.

A swirl of garlic herb butter and a dusting of Parmesan elevate the dish to restaurant quality, making it an ideal weeknight dinner that feels special. Pair it with a glass of wine and enjoy a satisfying meal in just 20 minutes.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1.5 ounce Sun-Dried TomatoesView ingredient guideLike ingredientDislike ingredient

4 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

1 unit GnocchiView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the gnocchi and cook until they float to the surface, about 2-3 minutes. Drain and set aside.
2. While the gnocchi cook, trim the Brussels sprouts and cut them in half (or quarter if large).
3. Heat 2 teaspoons of cooking oil in a large non-stick skillet over medium-high heat. Add the Brussels sprouts, cut side down and cook without stirring for 3-4 minutes until browned. Add a pinch of salt and pepper, then stir and cook for another 2 minutes until tender. Transfer to a plate.
4. In the same skillet, melt 2 tablespoons of butter over medium-high heat. Add the cooked gnocchi in a single layer and cook without moving for 3-4 minutes until golden and crispy on the bottom. Flip and cook another 2-3 minutes until all sides are browned.
5. Reduce heat to medium. Add the garlic herb butter, sun-dried tomatoes and veggie stock concentrate. Stir to coat the gnocchi and let the butter melt and bubble for 1 minute.
6. Return the Brussels sprouts to the skillet. Add 1 teaspoon of sugar and toss everything together. Cook for 1 minute to heat through.
7. Remove from heat. Grate Parmesan cheese over the top and serve immediately.

Recipe Tips

FAQ

Can I use frozen gnocchi?

Yes, frozen gnocchi work well. Cook according to package directions, then proceed with pan-frying.

What can I substitute for garlic herb butter?

Mix softened butter with minced garlic and dried herbs like parsley, thyme or rosemary.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet to restore crispiness.