Pan-fried gnocchi are a small pleasure. Crispy on the outside, soft on the inside, and with that comforting flavour that makes you want to go back for more. We love them at home, and this time I have combined them with Brussels sprouts, shiitake mushrooms, and a generous handful of grated pecorino on top. The result is a simple recipe yet delicious, with a creamy touch and a crispy bite that makes it irresistible.
For this version, I used regular gnocchi, but if you prefer a gluten-free option, simply swap them for a suitable alternative 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 all the difference, it's the frying pan. I used the Ceratal ceramic frying pan, which has become one of my favourites. It's a great alternative to traditional non-stick pans, completely free from PFOAs and PTFEs, and the best part is that nothing sticks to it at all. You can brown the gnocchi with just a little butter or oil, and they turn out perfect. Plus, 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, let me know what you think, I'd love to hear! 
Ceratal Ceramic Frying Pan 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
- To serve, 100 g green pesto or crème fraîche
Preparation
- Clean the Brussels sprouts, wash them and cut them in half. Also clean the shiitake mushrooms.
- Wash the lemon with hot water, dry it and finely grate the zest. Set it aside.
- Sauté the Brussels sprouts in a large pan like the Ceratal ceramic frying pan by Fissler with a little olive oil over medium heat for 5 minutes.
- Season with salt, remove and set aside in a bowl.
- Add the butter to the pan, let it melt, and fry the gnocchi for 5 minutes until golden and crispy.
- Meanwhile, in another small pan, sauté the shiitake mushrooms with the coconut oil for 3-5 minutes. You can use another Ceratal pan or the Novogrill pan (you'll see it heats up quickly, and they turn out crispy and delicious).
- Once the gnocchi are nicely golden and crispy, add the reserved Brussels sprouts and shiitake mushrooms.
- Season with the grated lemon zest, pepper, and a pinch of salt.
- Divide onto plates and sprinkle with grated pecorino cheese and thyme.
- When serving, depending on whether you want a creamy touch or a stronger flavour, accompany with some green pesto or crème fraîche according to your preference – 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), then transfer them to the pan to brown. If you use packaged gnocchi from the supermarket, many are already pre-cooked, so you can sauté them directly without boiling them, but always follow the instructions on the package before proceeding with the recipe.
