Gnocchi Pan with Brussels Sprouts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 275 g Brussels sprouts
- 50 g pine nuts
- 75 g tomato (s), dried in oil, drained
- 3 stems sage
- 25 g butter
- salt and pepper
- nutmeg
- 400 g nocchi
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts, quarter them and blanch them in boiling salted water for 7 - 8 minutes. Roast pine nuts in a pan without fat. Cut the dried tomatoes into strips. Pluck sage leaves from the stems.
- Froth the butter in a pan. Heat the Brussels sprouts, sun-dried tomatoes, pine nuts and sage in it. Season with salt, pepper and nutmeg. In the meantime, boil the gnocchi in salted water, drain and mix with the vegetables in the pan.
- Tip: The ingredients shouldn`t be bigger than the gnocchi. Therefore quarter the Brussels sprouts.
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