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Gnocchi pan with brussels sprouts

Category:	Vegetarian
Difficulty/Costs:	easy / moderate
Number of people:	12
Ingredients:	1.5 kg Brussels sprouts 2.4 kg gnocchi 300 g pine nuts 18 sage stems 450 g dried tomatoes in oil, drained 6 tablespoons olive oil Pepper salt

Preparation:

Wash the brussels sprouts, then quarter them and blanch for 4 minutes in boiling salted water. Remove and pour cold water over them.

Now roast the pine nuts in a pan – yet, do not use any fat. Plug the sage leaves from the stem and chop roughly. The dried tomatoes, however, cut into strips.

In the meantime, cook the gnocchi according to the instructions on the package. Then remove the water and put them into a pan with 6 tablespoons of olive oil.

Now add the pine nuts, the sage and dried tomatoes and stir a little. Finally, drain the brussels sprouts and add them to the gnocchi and stir well again. Season with salt and pepper and serve.