Cooking Time: 15 minutes

Serves 4

What You Need:

• 1 pound Brussels sprouts (or broccoli, cauliflower,cabbage) cut into bite-sized pieces
• Olive oil
• salt
• 1 (18-ounce) refrigerated gnocchi
• 1 pouch Haven’s Kitchen Red Pepper Romesco sauce
• ½ teaspoon red-pepper flakes
• Freshly grated Parmesan cheese

How to Make It:

1. Heat a large skillet over medium-high heat. Add a glug olive oil, then the Brussels sprouts, and a pinch of salt (you want the sprouts in an even layer, cut-side down in the pan). Cook until tender and crispy on the bottom, about 5 minutes. Stir and continue to cook for another 3 minutes. Transfer to a medium bowl
2. In the same skillet, heat another small glug of olive oil over medium-high. Break up any gnocchi that are stuck together, add them to the pan and cook, covered until golden brown on one side, about 4 minutes. Toss and cook til the other side is crispy too
3. Add about ½ pouch of Romesco, and cook, stirring, for 1 to 2 minutes. Add in the Brussels sprouts and sprinkle with red pepper flakes and Parmesan