Gluten-Free Gnocchi, Brussel Sprouts, Fennel Sausage & Chestnuts

Since I’ve discovered the Italian delicatessen RAP in the 9th arrondissement, (Rue Fléchier /, I do love to go there to choose a ricotta di bufala (not found elsewhere), Colonnata bacon, fennel sausage (hot or not)…this delicatessen store has EVERYTHING you might look for. They are patient and service driven… pure pleasure !

Here’s a recipe with some ingredients I found on a Saturday when I strolled there: some dry fennel sausage and some smoked ricotta (so delicious) combining the subtleness of the ricotta and the stronger side of a smoked cheese).

The gluten-free gnocchi are from the Schär brand.

You can twist this recipe and drop the sausage ingredient if you don’t feel like meat.



  • 300g Gluten-Free gnocchi
  • 2 cups Brussel sprouts, cleaned and halved
  • 3 tbsp olive oil + some extra oil before serving
  • 100g organic pre-cooked chestnuts, diced
  • 1 cup dry fennel sausage, skinless and diced
  • 1 large handful parsley leaves, chopped
  • Guérande salt and pepper
  • Some smoked ricotta slices to taste with the dish (optional)


  1. In a pan, pour the olive oil
  2. Add the Brussel sprouts, the sausage and the chestnuts. Let them cook till they are slightly golden
  3. Cook the gnocchi in boiling water and drain them when they come back to the surface
  4. Mix them with the sprouts, sausage and chestnuts and cook them till they are roasted too
  5. Retrieve from the fire, season to taste and add the chopped parsley. Drizzle with olive oil and serve with some smoked ricotta slices (optional)


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