Chestnut-Gnocchi with Brussel Sprouts and Pomegranate
- Vegetarian
- main-course
These Gnocchi can be served as a main dish, on normal days as well as on holidays.
Method
- Preparation time: 50 min
- 4 Portions
Thoroughly wash the potatoes. Boil them unpeeled in salted water until tender. Drain and let cool completely (ideally cook them the day before).
Defrost the chestnut purée in the fridge, covered, the day before.
Clean and halve the Brussels sprouts. Boil them in salted water for about 4-5 minutes until tender. Cool in cold water and drain. Remove the pomegranate seeds.
Tip: You can also separate the Brussels sprout leaves and cook them for only 1-2 minutes.
To remove the pomegranate seeds, score around the blossom end of the pomegranate and lift off the top. Score the skin along the white membranes inside, then break the pomegranate apart with your thumbs. Remove the seeds, discarding all white membrane and shell pieces.
Weigh 450g (1 pound) of cooked, cooled potatoes. Press them through a ricer or push them through a sieve using a dough scraper. Add the chestnut purée, egg yolks, and flour, and knead into a smooth dough. Season with salt and freshly grated nutmeg. Use immediately.
On a floured surface, roll the gnocchi dough into sausages about 2 cm (3/4 inch) thick. Cut into pieces about 2 cm (3/4 inch) long and shape into balls. Roll each ball over a fork or gnocchi board to create the characteristic pattern.
Cook the gnocchi in gently boiling salted water for about 4 minutes. Lift out with a slotted spoon, drain, and fry in hot walnut oil in a large non-stick pan. Add the Brussels sprouts and a sprig of thyme, and toss with butter. Season with salt. Arrange the gnocchi on warmed plates and sprinkle with pomegranate seeds.
Drink Recommendation: Pinot Noir