Delicious dumplings served with a surprising combination of mushrooms, Brussels sprouts, and spices, along with delicate pieces of mango.
Ingredients
- Brussels sprouts: 500 g
- Vegetable broth: 250 ml
- Curry powder: 2 teaspoons
- Black pepper: 1 pinch
- Mango: 1
- Butter: 2 tablespoons
- Potato starch: 1 teaspoon
- Mushrooms: 500 g
- Flaked almonds: 20 g
- Salt: 1 pinch
- Shallots: 4
- 30% cream: 100 g
- Gnocchi: 600 g
Preparation
- Clean the Brussels sprouts. Clean the mushrooms, halve or quarter larger ones. Finely chop the shallots.
- Lightly toast the flaked almonds in a large skillet without any fat, then remove and set aside. Heat butter in the skillet, sauté mushrooms and shallots for 3 minutes, stirring. Sprinkle with curry powder and sauté for 1 minute. Pour in the vegetable broth and cream, season with salt and pepper. Add Brussels sprouts and simmer covered for 5 minutes.
- Peel the mango, separate the flesh from the pit, and dice it. Cook the gnocchi in boiling, salted water according to the instructions on the package. Season the mushrooms and Brussels sprouts to taste, if needed, lightly thicken with potato starch, add mango and wait until it warms up. Serve with drained gnocchi, sprinkled with flaked almonds.
