Strona głównaVegan recipesGnocchi pan with Brussels sprouts and sun-dried tomatoes

Gnocchi pan with Brussels sprouts and sun-dried tomatoes

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Ingredients for 2 servings

400 g gnocchi
½ onion
2 cloves of garlic
20 g dried tomatoes in oil drained weight + 2 tablespoons of the oil

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250 g Brussels sprouts
1 tbsp balsamic vinegar
1 tsp smoked salt
4 tbsp vegan parmesa

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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.

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Deglaze with the collected cooking water of the gnocchi and balsamic vinegar, season with smoked salt and top with vegan parmesan.

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