MUSHROOM, SPROUT & THYME GNOCCHI

Everyone loves sprouts, right? … right??

Well at Sunny & Luna we think they're great, especially when accompanied by Sunny & Luna Cauliflower Gnocchi

In this recipe you can take any leftover sprouts you may have and pair them with some garlicky, buttery mushrooms for the ultimate lazy midweek dinner or a simple Christmas Eve meal.

These festive flavours are bound to get you in the festive spirit

INGREDIENTS

You’ll need -

150g mushrooms

200g Brussels sprouts

Extra virgin olive oil

Sunny & Luna Cauliflower Gnocchi

50g Butter

Thyme

Prosciutto (optional)

Ricotta

Salt & Pepper

INSTRUCTIONS

Chop your mushrooms into thin slices and cut your sprouts into halves, removing the tough outer leaves and stalk. Heat a large pan with oil and place the sprouts face down and cook for around 3 minutes or until they’re starting to brown, flip over and cook for a further 2 minutes on the other side.

Add the mushrooms and a good pinch of salt and cook for another 5 minutes until the mushrooms are soft and starting to caramelise.

Meanwhile, heat oil in a non stick pan and add the gnocchi, tossing to ensure its coated in the oil. Cook the gnocchi for 5 minutes or until golden brown, tossing occasionally.

Remove from the pan and return to the heat with butter and a few sprigs of thyme. Heat through until the thyme is aromatic, and add the sprouts and mushrooms back in. Once the gnocchi is cooked, add to the pan and mix everything together.

Plate with prosciutto if you are a meat eater, and finish with dollops of ricotta on top. Zest an orange over for an extra Christmassy finish and citrusy zing!

Enjoy!