Gluten-free gnocchi with Brussels sprouts, shiitake mushrooms and pecorino cheese
Today, @_foodstories_ has a new recipe from the Ceratal® Comfort Frying Pan: gluten-free gnocchi.
The Ceratal® Comfort is Fissler’s sustainable ceramic alternative. If you value sustainability in the kitchen, the Ceratal® is the right choice for you: free from PFAS/PTFE, sustainably made in Germany from up to 60% recycled aluminium, and with optimal heat distribution thanks to the exclusive, energy-efficient CookStar® base. The Frying Pan is ideal for both gentle and crispy frying and is suitable for all Stovetops, including induction.
30 min
Total Time
20 min
Cooking Time
10 min
Preperation Time
Ingredients
| 350g | Brussels sprouts (weight corresponds to peeled Brussels sprouts) |
| 100g | shiitake mushrooms |
| 1 | organic lemon |
| 3 tbsp. | olive oil |
| salt & pepper | |
| 1 tbsp. | coconut oil |
| 350g | gluten-free gnocchi from the chilled section |
| 2 tbsp. | butter |
| 50g | Pecorino cheese |
| 3 sprigs | thyme or similar |
| 100g | green pesto or creme fraiche (depending on your personal preference; of course, you can also leave the dip out completely) |
Instructions
Step 1 of 6:
First, trim the Brussels sprouts, then wash and halve them. Clean the shiitake mushrooms.
Step 2 of 6:
Rinse the organic lemon under hot water, then pat it dry and finely grate the zest with a fine grater - set aside briefly.
Step 3 of 6:
Cook or roast the Brussels sprouts in olive oil over medium heat in a large Frying Pan for 5 minutes. Then season the Brussels sprouts with salt, transfer them to a bowl, and set aside briefly.
Step 4 of 6:
Add the butter to the Frying Pan, let it melt, and roast the gnocchi in it for 5 minutes. At the same time, fry the shiitake mushrooms in coconut oil in a small Frying Pan for 3-5 minutes as well.
Step 5 of 6:
Once the gnocchi are nicely crispy, add the Brussels sprouts and shiitake mushrooms, refine with the lemon zest, and season everything with pepper, adding a little more salt if needed.
Step 6 of 6:
Then arrange on plates and sprinkle with grated Pecorino cheese and thyme. Serve with a little green pesto or crème fraîche (season the crème fraîche with a little salt and pepper).
