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Gnocchi with crispy Brussels sprouts – recipe

Gnocchi with crispy Brussels sprouts – recipe

When fried, Brussels sprouts lose (thankfully!) what makes them usually taste so good. (Photo: Christine Benz)

I actually chopped up Brussels sprouts finely and dressed them in a vinaigrette, then baked them in gratin and put them in a goat cheese tart. But to be honest, I can only stand Brussels sprouts when they're crispy and fried. When fried in a pan in a little olive oil, a wonderful roasting aroma is created, which in turn brings out the spicy and nutty taste – or in other words: masks the taste of the cabbage.

If you separate the twisted outer leaves of Brussels sprouts, you can roast them dark brown and they will be tender on the inside and crunchy on the outside. The end result is a delicious and healthy side dish that, along with the gnocchi, makes a great main course.

to 4 people

Preparation time: 20 minutes

  • 500 grams Brussels sprouts, cleaned and cut in half

  • 1 lemon, peeled, finely chopped

  • About 7 tablespoons of olive oil

  • Salt, pepper

  • 3 pinches of hot red pepper

  • 500 grams of potato gnocchi

  • Some sage leaves

  1. Heat 3 tablespoons of olive oil in a frying pan over medium heat.

  2. Add the Brussels sprouts, cut side down, and season with salt and pepper.

  3. Sprinkle lemon peel on top and fry for 3-5 minutes until the Brussels sprouts are well browned on the bottom. Add the red pepper flakes and continue to sauté for 2-3 minutes until the Brussels sprouts are tender. Put in a bowl.

  4. In the same pan, heat 3 tablespoons olive oil over medium heat.

  5. Add the gnocchi to the pan, cover and fry until golden brown on all sides, 2-4 minutes.

  6. Season with salt and pepper.

  7. Add Brussels sprouts and reheat.

  8. Heat a tablespoon of olive oil in another pan, fry the sage leaves until crisp, then add the gnocchi and Brussels sprouts and serve.