Crispy potato gran gnocchi, porcini mushroom slices with calamint, and Brussels sprout leaves
x4
Ingredients for 4 people
250 g Potato gran gnocchi
2 fresh and firm porcini mushrooms
100 g Brussels sprouts
1 garlic clove
1 sprig of calamint
1 tablespoon of EVO oil
Optionally 300 g of breadcrumbs
Vegetable oil for frying to taste
Salt, white pepper to taste
Procedure
Remove the leaves from the Brussels sprouts, immerse them in boiling salted water for a few seconds, then cool them in ice water to preserve their color and texture. Clean the porcini mushrooms, slice them, and sauté them lightly in a pan with EVO oil, a crushed garlic clove, and a sprig of calamint. Add the Brussels sprout leaves at the end. Fry the Potato gran gnocchi, preferably thawed, in hot frying oil until golden brown, drain them, and pat dry. Arrange them on a plate, mixing with the mushrooms and Brussels sprouts. The Potato gran gnocchi can be coated in breadcrumbs beforehand to make them extra crispy. Prepared this way, they are also excellent as a side dish for sliced meat or fish dishes.
