Gnocchi with Mushrooms and Brussels Sprouts

Gnocchi with Mushrooms and Brussels Sprouts

Delicious dumplings served with a surprising combination of mushrooms, Brussels sprouts, spices, and delicate pieces of mango.


  • Brussels sprouts – 500 g
  • Vegetable broth – 250 ml
  • Curry powder – 2 teaspoons
  • Black pepper – a pinch
  • Mango – 1 piece
  • Butter – 2 tablespoons
  • Potato starch – 1 teaspoon
  • Mushrooms – 500 g
  • Almond flakes – 20 g
  • Salt – a pinch
  • Shallots – 4 pieces
  • 30% cream – 100 g
  • Gnocchi – 600 g


Clean the Brussels sprouts. Clean the mushrooms, cutting larger ones in half or quarters. Finely chop the shallots.

Lightly toast the almond flakes in a large pan without adding fat, remove and set aside. Heat the butter in the pan, fry the mushrooms and shallots for 3 minutes, stirring. Sprinkle with curry and fry for 1 minute. Add 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 necessary, slightly thicken with potato starch, add mango, and wait for it to warm up. Serve with drained gnocchi, sprinkle with almond flakes.

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