Gluten-free gnocchi with Brussels sprouts, shiitake mushrooms and pecorino cheese
Today there’s a new recipe from @_foodstories_ from the Ceratal® Comfort pan: gluten-free gnocchi.
Gently simmer. Or turn up the heat if you want it crispy. Your choice with our Ceratal® Collection. The ceramic coating — made without PFAS/PTFE — lets ingredients glide effortlessly. Less scrubbing, more simmering. At home in your kitchen. Reliable on every hob. The CookStar® base distributes heat evenly, right to the edge.
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).
