Gluten-free gnocchi with Brussels sprouts, shiitake mushrooms and pecorino cheese
Today we have a new recipe from @_foodstories_ using the Ceratal® Comfort pan: Gluten-free gnocchi.
The Ceratal® Comfort is Fissler's sustainable ceramic alternative. For those who value sustainability in the kitchen, the Ceratal® is the perfect choice: free of PFAS/PTFE, sustainably manufactured in Germany from up to 60% recycled aluminum, and featuring optimal heat distribution thanks to the exclusive and energy-efficient CookStar® base. The 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 refrigerated section |
| 2 tbsp | butter |
| 50g | Pecorino cheese |
| 3 sprigs | Thyme or similar |
| 100g | green pesto or crème fraîche (depending on personal preference; you can of course omit the dip entirely) |
Instructions
Step 1 of 6:
First, clean the Brussels sprouts, then wash and halve them. Clean the shiitake mushrooms.
Step 2 of 6:
Rinse the organic lemon thoroughly with hot water, then pat it dry and zest it using a fine grater – set aside briefly.
Step 3 of 6:
Cook or roast the Brussels sprouts in olive oil in a large pan over medium heat for 5 minutes. Then, salt the Brussels sprouts, transfer them to a bowl, and set aside briefly.
Step 4 of 6:
Add the butter to the pan, melt it, and roast the gnocchi in it for 5 minutes. In parallel, in a small pan, also fry the shiitake mushrooms in coconut oil for 3-5 minutes.
Step 5 of 6:
When the gnocchi are nicely crispy, add the Brussels sprouts and shiitake mushrooms, refine with the lemon zest, and season everything with pepper, adding more salt if needed.
Step 6 of 6:
Then, arrange on plates and sprinkle with grated Pecorino cheese and thyme. Serve with some green pesto or crème fraîche (season the crème fraîche with salt and pepper).
