Ingredients for 2 servings
400 g gnocchi
2 cloves of garlic
20 g dried tomatoes in oil drained weight + 2 tablespoons of the oil
250 g Brussels sprouts
1 tbsp balsamic vinegar
1 tsp smoked salt
4 tbsp vegan parmesa
Blanch the gnocchi for 3 minutes, then drain, collecting about 75 ml of the cooking water.
Dice the onion, chop the garlic. Cut the tomatoes into strips. Put the oil in a hot pan, sauté the onion over medium heat for 2 minutes. Add the garlic and tomatoes and fry for another 2 minutes.
Clean the Brussels sprouts, cut the stalk generously, place in a bowl with a lid and shake vigorously so that the leaves loosen. Halve the remaining small hearts.
Add Brussels sprouts to the pan and fry for 3-5 minutes, stirring frequently. Add the gnocchi and continue frying until they are browned and slightly crispy on the outside.
Deglaze with the collected cooking water of the gnocchi and balsamic vinegar, season with smoked salt and top with vegan parmesan.