Brussels sprouts gnocchi pan

Name: Brussels sprouts gnocchi pan
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 600 g Brussels sprouts (TK); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 3 TABLESPOONS Walnut kernels; 5 TABLESPOONS Olive oil; 2 pck. (400 g each) Gnocchi (cooling shelf); 100 g Mountain cheese (piece; e.g. Comté)

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

Gnocchi are the fast variety. They go straight from the fridge to the pan. The cooked brussels sprouts are already added, then add cheese and nuts - that's it!

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

600 g Brussels sprouts (TK)
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
3 TABLESPOONS Walnut kernels
5 TABLESPOONS Olive oil
2 pck. (400 g each) Gnocchi (cooling shelf)
100 g Mountain cheese (piece; e.g. Comté)

Directions

1
Cook the frozen Brussels sprouts in plenty of boiling salted water for about 10 minutes at medium heat. In the meantime, roughly chop the walnut kernels and roast them in a large pan without fat, remove and let them cool down.
2
Heat the oil in a frying pan. Fry the gnocchi over medium heat while turning for about 12 minutes. Drain the Brussels sprouts, quench and drain. Depending on size, halve if necessary. Add the sprouts to the gnocchi and fry for approx. 5 minutes.
3
Grate the cheese roughly. Season gnocchi pan with salt, pepper and nutmeg. Fold in half of the cheese and nuts, sprinkle the rest on top and serve.