New Amsterdam - Gnocci with Brussels Sprouts

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⤱INGREDIENTS⤱

 Gnocci
  • 500gm cooked, peeled potatoes
  • 100gm flour
  • muscat nut
  • 1 egg yolk

 The Rest
  • 350 gm brussels sprouts, preferably all the same size 
  • OR 350gm broccolini
  • peel of one lemon, cut into thin strips
  • red pepper flakes
  • honey
  • Parmesan cheese 
  The Work
  • mash potatoes and let cool
  • add egg, flour, muscat, mix well to form dough
  • let rest in fridge for 15-20 mins
  • take dough out, cut into 4 (or more) pieces
  • roll into long, thick noodle shape
  • cut into approx dice sized pieces
  • cook in boiling, salted water until gnocci float on top
  • cook in small batches, take out, store in oiled bowl
  • heat cast iron skillet to be hot hot hot
  • fry sprouts, topped with lemon peel
  • add salt and red pepper flakes
  • take sprouts out, add olive oil + dash of honey
  • add gnocci, fry until just crisp
  • add butter and let slowly blubber until browned
  • add sproutjes and toss
  • serve with fresh pepper & parmesan cheese


 September 2019