Gnocchi with Mushrooms and Brussels Sprouts

Gnocchi with Mushrooms and Brussels Sprouts

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


  • Brussels sprouts 500 g
  • Vegetable broth 250 ml
  • Curry 2 tsp
  • Black pepper 1 pinch
  • Mango 1
  • Butter 2 tbsp
  • Potato starch 1 tsp
  • Mushrooms 500 g
  • Flaked almonds 20 g
  • Salt 1 pinch
  • Shallots 4
  • Heavy cream (30%) 100 g
  • Gnocchi 600 g


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

Lightly toast the flaked almonds in a large pan without adding any fat, then remove and set aside. Heat the butter in the pan, sauté the mushrooms and shallots for 3 minutes, stirring. Sprinkle with curry and sauté 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 package instructions. Season the mushrooms and Brussels sprouts to taste, thicken slightly with potato starch if needed, add the mango and wait for it to warm up. Serve with drained gnocchi, sprinkle with flaked almonds.

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