Garlic Herb Gnocchi with Sun-Dried Tomatoes
Servings:
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Ingredients
Instructions
Nutrition
| 225 g | Brussels sprouts | |
| 25 g | Parmesan | |
| 6 tbsp | Butter | |
| 250 g | Gnocchi | |
| 2 cloves | Garlic | |
| 1 tsp | Fresh thyme | |
| 1 tsp | Fresh rosemary | |
| 1 tbsp | Fresh parsley | |
| 45 g | Sun-dried tomatoes | |
| 1 tbsp | Vegetable stock | (concentrated) |
| 2 tsp | Rapeseed oil | |
| .25 tsp | Sugar |
- Make the garlic butter: finely chop the garlic and herbs and fold into 2/3 of the butter with a fork, mixing well. Set aside.
- Trim and halve brussels sprouts lengthwise; lay flat and thinly slice crosswise into shreds. Finely chop sun-dried tomatoes.
- Heat the 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, sugar, and ΒΌ cup water to coat. Cook until veggies are saucy and water has mostly evaporated, 1-2 minutes. Season with salt and pepper.
- While veggies cook, melt the rest of the butter 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 should 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 and top with remaining parmesan.
Fat:
45g
Saturates:
26g
Sugars:
12g
Protein:
15g
Carbs:
73g
Fiber:
8g
60.8%
Calories
73.7%
Carbs
17.6%
Protein
112.5%
Fat
32%
Fiber