Pan-Fried Gnocchi and Brussels Sprouts
Ingredients
- 500g potato gnocchi
- 500g Brussels sprouts
- Oil/margarine (for frying)
- 200g kale
- 1 lemon
- Handful of pine nuts
- Vegan parmesan
- Salt and pepper
- Optional: vegan pesto
Preparation
Place the gnocchi in finger temperature water and let them swell for 30 minutes. Then drain the water before frying.
Roast the pine nuts until they have a little color, then set them aside in a small jar until everything else is cooked.
Wash, peel, and dice the Brussels sprouts into halves or quarters. In a generous amount of oil, salt, and pepper, fry the Brussels sprouts until they have some color.
Wash and chop the kale into smaller pieces. Add it to the frying pan along with a little margarine or oil to help soften the kale. Add the gnocchi and fry until they turn golden brown. Season with a bit more salt and pepper.
Sprinkle vegan parmesan and pine nuts on top. Optionally, drizzle lemon juice over the dish or add some vegan pesto and mix it all together.
Serve and enjoy!
