Potato Gnocchi with Brussels Sprouts | Recipe | Town & Country Markets
Does it get any better than gnocchi tossed in garlic butter and parm? Check out your new go-to Italian meal with our gnocchi with Brussels sprouts.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Colander
- Saute pan
- Stove
- Measuring cup
- Measuring spoon
- Grater
- Wooden spoon
- Tongs
- Plate
Ingredients
- 3 tablespoons room-temperature butter
- 1 teaspoon minced garlic
- 1 tablespoon minced fresh herbs (such as parsley, basil, dill, thyme, rosemary)
- 1 (16 ounces) package fresh gnocchi
- Olive oil
- 1 1/2 cups thinly sliced Brussels sprouts
- 2/3 cup halved cherry tomatoes
- Salt
- freshly ground black pepper
- Grated Parmesan cheese
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