Pan-fried Gnocchi with Roasted Brussel Sprouts and Hazelnuts
Gnocchi is potato pasta that has a light, pillowy texture. Enjoy with crisp, roasted sprouts and nuts.
- Makes : 4 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 2:0 hours
Roasted Brussels Sprouts
600 g Brussels sprouts, rinsed and trimmed
3 cloves garlic, crushed
1 tsp (5 ml) lemon juice
2 Tbsp (30 ml) olive oil
1 Tbsp (15 ml) butter, melted
salt and ground black pepper
45 g hazelnuts, toasted
6 baking potatoes
1 large egg yolk
½ tsp (2.5 ml) ground nutmeg
2 tsp (10 ml) water
60 g flour, plus extra for flouring the surface
1 Tbsp (15 ml) olive oil
1 Tbsp (15 ml) butter
Parmesan cheese, to serve
Roasted Brussels Sprouts
Preheat the oven to 180 °C.
Slice half of the Brussels sprouts in half and leave the remaining half whole. Place the Brussels sprouts in a roasting pan.
Combine the garlic, lemon juice, olive oil and melted butter in a small bowl and then pour the mixture over the Brussels sprouts. Toss so that they are well coated. Season with salt and pepper.
Place on a roasting tray and roast in the oven for 20 minutes. At the 20-minute mark stir the sprouts to baste with the oil mixture and then cook for another 10 minutes. Check and adjust the seasoning – the trick with Brussels sprouts is to season well.
Roast the hazelnuts on a separate baking tray for 5-7 minutes, then remove and place in a clean dishcloth. Rub the hazelnuts together inside the dishcloth – this will remove the skins. Roughly chop the nuts and set aside.
Wash the potatoes and prick a few times with a fork.
Place on a baking tray and bake until crispy on the outside and soft in the middle, about 90 minutes. Remove and allow to cool for a few minutes.
Cut the potatoes in half, scoop out the flesh and push this flesh through a fine sieve. Add the egg yolk, nutmeg and water and season with sea salt and freshly ground black pepper.
Add ¾ of the flour and gently mix to combine. If the mixture is too wet, add a little more flour. Divide the dough into 6 pieces and roll each piece into a long sausage. Be careful not to overwork the dough, otherwise it will become tough.
Cut each sausage into 2-3 cm pieces and place on a bed of flour on a baking tray. Place in the fridge for about 10 minutes to set.
To cook the gnocchi, bring a saucepan of salted water to a simmer. Add the gnocchi and cook until they float to the top. Use a slotted spoon to lift the cooked gnocchi out of the saucepan.
Heat the olive oil and butter in a frying pan. Pan-fry the gnocchi in batches until golden brown.
Toss the fried gnocchi with the roasted Brussels sprouts.
Sprinkle with roasted hazelnuts and freshly grated Parmesan and serve immediately.