Brussels Sprouts with Red Onion and Potato Gnocchi
· 4 servings
Prep the sprouts
Peel the onion, cut it in half and slice into half-moons. Trim the Brussels sprouts: remove any tatty outer leaves and cut off the tough stem end. Halve each sprout.
Fry everything together
Heat 2 tablespoons of oil in a large frying pan. Add the onion and Brussels sprouts straight away and fry together for about five minutes. Add the cooked gnocchi and fry for a further five minutes.
Stir in the cream and season
Pour in the cream and season with salt, pepper and honey mustard. Stir well and heat through for three to four minutes. If you like, stir in any roasted or boiled meat leftover from a previous lunch.