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Black Garlic Gnocchi With Roasted Sprouts

X.O Sprouts

Originally sprouts, and all members of the brassica family originated from the Mediterranean, before being cultivated in the 13th century near Brussels, Belgium. We decided to take the sprout back to its roots with an Italian inspired dish. The balsamic sweetness of black garlic marries up very well with the savoury sweetness of the Brussels sprout. All that combined with lemon juice and plenty of cheese results in a (vegetarian) bowl of warming comfort food which could easily be in place on the menu of an Italian restaurant, gastro pub or even as a smaller portion on a fine dining menu.

Cooking: 2hrs 15 minutes ( Prep & cooking time)
Serves: 2-3 people


  • 2k x Maris Piper potatoes
  • 150g x Black garlic puree
  • 3 x Egg yolks
  • 300-400g x Plain or 00 flour
  • 200g x Vegetarian parmesan, 150g grated finely in advance
  • 150g x Unsalted butter
  • 400g x Sprouts, peeled washed and halved
  • Salt


Place the potatoes on a bed of salt on a tray in an oven preheated to 180 degrees for about 1.5 hours, or until completely soft.
Immediately scoop insides of potato and press through a tammy sieve or a similar fine mesh sieve.
Add the finely grated parmesan and mix thoroughly
Add the egg yolks and mix thoroughly
Add the black garlic puree and mix thoroughly
Add the flour gradually until the dough becomes less sticky and starts to become workable
Roll the dough into long sausages, slice into 2cm pieces and pinch on two sides.
Bring a large pot of salted water to the boil, carefully place the gnocchi into the water, turning the heat down to a simmer and using a long spoon to unstick any that get stuck to the bottom. When the gnocchi floats to the top it is ready to transfer to ice-cold water to cool down.
To serve place the drained and dry gnocchi in a large frying pan on medium-high heat with 2 tbsp of vegetable oil, turning to different sides once one is crispy, once they’re half done, add the sprouts and continue to pan-fry.
Once the sprouts have started to become golden brown, add a large knob of butter and reduced the heat slightly, squeeze the lemon over the pan and quickly transfer to bowls (the gnocchi will start losing its crispiness)
Garnish with fresh sprout leaves (thoroughly washed) and plenty of fresh grated parmesan.