Gnocchi with Brussels Sprouts
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g Brussels sprouts
- 2 shallot (s)
- 0.5 ½ cup chicken broth, strong
- 200 ml milk
- 3 tablespoon crème fraîche
- 100 g bacon, smoked, mixed
- 500 g potato nocchi
Print Recipe
Pin Recipe Instructions
- Clean the Brussels sprouts, cut off the stems and pluck off the outer leaves so that only the fine, light core remains. Throw away the outermost leaves, blanch the other leaves and the kernels in boiling water and rinse immediately in ice water. Finely chop the shallots and sauté in the butter. Add milk, chicken stock and crème fraiche and stir well. Add half of the Brussels sprouts kernels and puree everything well with the hand blender.
- Cut the bacon into small strips and fry until crispy.
- Either heat the pack gnocchi according to the instructions or make 500 g yourself (see my recipe poppy seed gnocchi, omit the poppy seeds).
- Mix the gnocchi and Brussels sprouts as well as the remaining leaves and seeds, season with pepper, salt and nutmeg (if you want, you can put some soy sauce underneath) and sprinkle with the bacon.
- With toasted ciabatta.
- A recommendation: American Zinfandel, semi-dry white, e.g. a Vouvray or a semi-dry Riesling with a slightly higher alcohol content.
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