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

• 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, 1/4 tsp sugar, and 1/4 cup water to coat. (For 4 servings, use 1/2 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.

• 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.

• 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.