Pan-Fried Garlic Herb Gnocchi

🥘 Ingredients

• Parmesan cheese
  1 c
• Veggie Stock Concentrate
  1 unit
• black pepper
  1 tsp
• brussels sprouts
  1 oz
• butter
  4 tbsp
• cooking oil
  4 tbsp
• garlic herb butter
  1 tbsp
• gnocchi
  1 unit
• salt
  4 tsp
• sugar
  2 tsp
• sun-dried tomatoes
  1 oz

🍳 Cookware

• large pan

1. 

   1

   Wash and dry produce. Trim and halve brussels sprouts lengthwise; lay flat and slice crosswise into shreds. Finely chop sun-dried tomatoes .

   brussels sprouts: 1 oz, sun-dried tomatoes: 1 oz
2. 

   2

   Heat a large drizzle of cooking oil in a large pan over high? It says "medium-high heat" so. Add Brussels sprouts and sun-dried tomatoes; season with salt and black pepper . Cook, stirring occasionally, until sprouts are bright green and slightly softened, ⏱️ 5 minutes . Stir in Veggie Stock Concentrate , sugar (¼ tsp), and ¼ cup water to coat. (For 4 servings, use ½ tsp sugar and 1⁄3 cup water.) Continue to cook until saucy, ⏱️ 2 minutes . Season with salt and pepper.

   cooking oil: 4 tbsp, salt: 4 tsp, black pepper: 1 tsp, Veggie Stock Concentrate: 1 unit, sugar: 2 tsp
3. 

   3

   While veggies cook, melt butter in a medium sized pan over medium heat; add gnocchi and toss to coat. Cook without stirring until golden ⏱️ 7 minutes . Turn and cook until crisp ⏱️ 3 minutes . Season with salt and pepper.

   butter: 4 tbsp, gnocchi: 1 unit
4. 

   4

   Transfer gnocchi to the veggie pan; stir in garlic herb butter and half the Parmesan cheese . Divide between plates and top with remaining Parmesan.

   garlic herb butter: 1 tbsp, Parmesan cheese: 1 c