Crispy pan-fried gnocchi with Brussels sprouts

Step 1/4

• 500 g Brussels sprouts
• 1 lemon
• 1 clove garlic
• 40 g hazelnuts

• knife
• cutting board
• fine grater

Remove the outer layer of the Brussels sprouts and cut off the hard bottom, leaving them still whole, then cut in half. Zest the lemon. Peel the garlic and mince finely. Coarsely chop hazelnuts.

Step 2/4

• 4 slices pancetta

• nonstick pan (large)
• spatula
• paper towels

Toast hazelnuts in a non-stick pan for approx. 3–4 min. Remove the nuts from the pan and set aside. Add pancetta to the same pan and fry without additional fat over medium heat until crispy, remove from the pan and drain on paper towels. Leave the rendered fat in the pan for further use.

Step 3/4

• salt
• pepper
• 50 ml water
• ½ tsp chili flakes (optional)

Add Brussels sprouts to the pan with the pancetta fat, season with salt and a little pepper, and roast until well browned at the edges, approx. 5 min. Then add water to the pan. If desired, add chili flakes, stir, and continue roasting for approx. 5 min. until the water is fully evaporated and the Brussels sprouts are tender, crispy and slightly charred. Remove Brussels sprouts from the pan and set aside.

Step 4/4

• olive oil (for frying)
• 500 g gnocchi
• 30 g butter
• 1 tbsp honey
• 3 tbsp balsamic vinegar
• Parmesan cheese (for serving)
• salt
• pepper

Heat the same pan again on medium heat with a little olive oil. Add gnocchi to pan and fry until crisp and golden brown, approx. 3 min. Add garlic, butter and honey, season with salt and generously with black pepper. Continue to cook, stirring, until butter is golden, nutty smelling and foaming. Add balsamic vinegar, stir well, and return to a gentle boil. Fold in Brussels sprouts and some of the lemon zest and heat through again. Serve with grated Parmesan cheese, hazelnuts and crispy pancetta.

Enjoy your meal!