Gnocchi and Brussels Sprouts Pan with Walnuts and Gorgonzola
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g nocchi
- 600 g Brussels sprouts, frozen
- 50 g walnut kernels
- 150 g Goronzola
- 4 tablespoon olive oil
- a bit salt
- some pepper, colored, from the mill
- some nutmeg, freshly grated
- 100 g Grana Padano
Print Recipe
Pin Recipe Instructions
- Cook the Brussels sprouts in boiling, lightly salted water for about 10 minutes. Then drain and drain. Cook the gnocchi in boiling, lightly salted water according to the instructions on the packet. Then drain and drain as well. Chop the walnuts and toast them in a pan without adding any fat.
- Heat the olive oil in a large pan and fry the gnocchi in it for about 5 minutes. Then fold in the Brussels sprouts and fry for about 5 minutes.
- Then add the Gorgonzola and let it melt. Season everything with a little salt, a few turns of colored pepper from the mill and some freshly grated nutmeg and fold in the roasted walnut kernels. Grate the Grana Padano over it.
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