Gnocchi with fennel, Brussels sprouts in lemon cream sauce

Ingredients for 3 servings:

• 500 g gnocchi from the refrigerated section
• 1 fennel bulb(s)
• 2 shallots
• 4 garlic cloves
• 200 g Brussels sprouts
• 1 organic lemon(s)
• 200 ml cream
• 150 g cream cheese
• 200 ml pasta water (large ladle)
• 1 handful of parsley
• salt and pepper
• ½ tsp sugar or agave syrup
• Chili powder, optional

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

vegetarian and simple

Cook the gnocchi according to the package instructions. Finely chop the shallots and fennel. Crush the garlic. Trim and grate the Brussels sprouts. Sauté the shallots and garlic in a little oil. Add the zest of one lemon and the fennel to the pan and sauté. Then add the cream, cream cheese, and Brussels sprouts. Chop the parsley and add it. Add a large ladleful of the gnocchi cooking water. Remove the sauce from the heat and let it cool slightly. Stir in the juice of half a lemon (or more, to taste). Season to taste with salt, pepper, and sugar or agave syrup. If you like, you can add chili powder to the sauce. Serve the sauce with the gnocchi.