Recipe: Chestnut-Gnocchi, Brussel Sprouts and Pomegranate
The gnocchi made from potato dough are great served with winter vegetables. Find out here how to make them.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.austria.info.
Ingredients
- about 500 g potatoes / 1.1 lb
- salt
- 250 g unsweetened chestnut puree
- 3 egg yolks
- 160 g flour (plus some to work with) / 1 cup
- nutmeg
- 200 g brussel sprouts / 7 oz
- 1 pomegranate
- 4 tbsp walnut oil
- 50 g butter / ¼ cup
- 1 twig thyme
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