The pan-fried gnocchi in the skillet are a little pleasure. Crispy on the outside, soft on the inside and with that comforting flavor that always makes you want seconds. We love them at home, and this time I have paired them with Brussels sprouts, shiitake mushrooms and a good handful of grated pecorino on top. The result is a simple recipe but delicious, with a creamy touch and a slight crunch that makes it irresistible.
For this version I used regular gnocchi, but if you prefer a gluten-free option, simply swap them for suitable ones and you're good to go. You won't notice the difference and it's still a perfect recipe for any occasion.
And if there's one trick that makes a difference, it's the skillet. I've used the Ceratal ceramic skillet, which has become one of my favorites. It's a great alternative to traditional non-stick pans, completely free of PFOAs and PTFEs, and the best part is that nothing sticks at all. You can brown the gnocchi with just a little butter or oil, and they turn out perfect. Also, it cleans up in no time, which is always appreciated after a meal.
Let's get to the recipe, you'll see how delicious it is. And if you try it, tell me what you thought, I'd love to know!
Ceratal Ceramic Nonstick Skillet by Fissler
Ingredients
- 350 g Brussels sprouts
- 100 g shiitake mushrooms
- 350 g gnocchi* (use gluten-free gnocchi if you want a gluten-free recipe)
- 1 organic lemon
- 3 tbsp olive oil
- 2 tbsp butter
- 50 g pecorino cheese
- 3 sprigs of thyme or similar
- Salt and pepper
- 1 tbsp coconut oil
- For serving, 100 g green pesto or crème fraîche
Preparation
- Clean the Brussels sprouts, wash them and cut them in half. Clean the shiitake mushrooms as well.
- Wash the lemon with hot water, dry it and grate its peel with a fine grater. Set aside.
- Sauté the Brussels sprouts in a large skillet like the Ceratal ceramic by Fissler, with a little olive oil over medium heat for 5 minutes.
- Season them with salt, remove and set aside in a bowl.
- Add the butter to the skillet, let it melt and fry the gnocchi for 5 minutes until they are golden.
- Meanwhile, in another small skillet, sauté the shiitake mushrooms with the coconut oil for 3-5 minutes. You can use another Ceratal skillet for this or the Novogrill skillet (You'll see it heats up in no time and they turn out crispy and delicious)
- When the gnocchi are well browned and crispy, add the Brussels sprouts and the reserved shiitake mushrooms.
- Season with lemon zest, pepper and a pinch of salt.
- Divide among plates and sprinkle with grated pecorino and thyme.
- When serving, depending on whether you want a creamy touch or more intensity, accompany with a little green pesto or crème fraîche according to your preferences, and enjoy!
*Please note: If you use fresh or homemade gnocchi, you should boil them in salted water first until they float (about 2 minutes) and then transfer them to brown in the skillet. If you use supermarket-packaged gnocchi, many come pre-cooked and you can sauté them directly without boiling, but follow the package instructions in any case before continuing with the recipe.
