Gnocchi Brussels sprouts pan

Name: Gnocchi Brussels sprouts pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g frozen Brussels sprouts; 7-10 Tbsp Salt; 50 g Walnut kernels; 4 TABLESPOONS Olive oil; 2 packages (400 g each) fresh gnocchi (cooling shelf); 100 g young parmesan; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g frozen Brussels sprouts
7-10 Tbsp Salt
50 g Walnut kernels
4 TABLESPOONS Olive oil
2 packages (400 g each) fresh gnocchi (cooling shelf)
100 g young parmesan
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg

Directions

1
Put the Brussels sprouts in plenty of boiling salted water and cook over medium heat for about 10 minutes. Coarsely chop the walnut kernels and roast them lightly in a pan without fat, let them cool down on a plate.
2
Put the sprouts in a large sieve, rinse with ice-cold water and drain again. Heat the oil in a large or two medium sized pans. Fry the gnocchi in it at medium heat for about 12 minutes, turning them over and over again.
3
Cut about half of the Brussels sprouts in the middle and pluck the outer leaves from some cabbage florets. Grate the cheese.
4
Fold the whole Brussels sprouts into the gnocchi and fry for about 5 minutes. Season with salt, pepper and nutmeg. Mix in 50 g cheese and 25 g nuts. Sprinkle the rest of the cheese and nuts on top.