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This is the second in a series showcasing the household chef and his talents in the kitchen.
Many people envy me and the delicious aromas wafting through the house as I stumble in the door each evening.
It’s true enough that I’m lucky to have my own personal food genius in the house.
The cooking is veggie and yummy and generally gluten free too.
So Brussels sprouts?
Soggy blobs of bitter, green, flaccidity that many people eat out of tradition rather than choice. Right?
Wrong, so very wrong!
I’m nervous. If we reveal this recipe more people may start eating them.
If more people start eating them with enthusiasm there could be a shortage.
If there’s a shortage I won’t be able to get them.
Oh, hang on we grow our own. Phew!
Okay then here goes. This isn’t an italian way to do this. The recipe is inspired by Cafe Paradiso, Cork city, Eire
The owner, Denis Cotter, writes amazing cook books and makes amazing food.
You need (for the gnocchi) :
Cool, boiled, mashed potatoes. (About 6 he says)
A beaten egg
Flour (gluten free if you need it.)
Grated, vegetarian, hard, Italian cheese
1. Mix the above ingredients together in a saucepan
2. Form the mash mix into small, oval shapes the size of a walnut
3. Set aside while you make the sauce
4. Then drop into boiling water for two minutes when the sauce is ready. They float when cooked.
you will need (for the sauce):
Quartered raw Brussels sprouts
Finely chopped chives
One chopped clove garlic
Grated cheese (also works amazingly with blue cheese!)
1 tablespoon Mustard (optional)
1. Sauté the vegetables briefly.
2. Stir two teaspoons of corn flour into the milk or soya milk then pour over the vegetables in the pan. Keep stirring. (Add mustard if you like.)
Add the cheese and a little more milk.
Pour sauce over the gnocchi and serve with more cheese grated cheese.
It won’t last long!
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