Gnocchi and Brussels sprouts pan with walnuts and Gorgonzola

Ingredients for 4 servings:

• 800 g gnocchi
• 600 g Brussels sprouts, frozen
• 50 g walnut kernels
• 150g Gorgonzola
• 4 tbsp olive oil
• some salt and pepper, mixed, from the mill
• some nutmeg, freshly grated
• 100 g hard cheese (Grana Padano)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

as a vegetarian main course or as a side dish, e.g. to roasts

Cook the Brussels sprouts in boiling, lightly salted water for about 10 minutes. Then drain and let them drain. Cook the gnocchi in boiling, lightly salted water according to the package instructions. Then drain and let them drain. Chop the walnuts and toast them in a dry pan. Heat the olive oil in a large pan and fry the gnocchi for about 5 minutes. Then stir in the Brussels sprouts and fry for about 5 minutes. Then add the Gorgonzola and let it melt. Season everything with a little salt, a few turns of mixed pepper from the mill, and some freshly grated nutmeg. Fold in the toasted walnuts. Grate the Grana Padano over the top.