Gnocchi & Sprouts with Pickled Chilli, Blood Orange and Cornichon Butter


Change can only happen if you let it. Sometimes letting go and embracing new challenges is the only way to make progress.

While this seems like a disjointed combination of flavours, each element allows the others to shine. Comforting, vibrant, zingy, and fresh. Everything you need to turn a cold winter’s day into a warm blanket of joy.

Serves 2


250g Shop Bought Gnocchi (Vegan If needed)

300g Baby Brussels Sprouts

2 Shallots, finely chopped

2 tbsp Olive Oil

1 Clove Garlic, minced

1-2 tsp Chilli Flakes

1 Blood Orange, juice

3-4 Red Chillies, finely sliced

150ml Cider Vinegar

50ml Water

1tsp Caster Sugar

1 tsp Salt

½ Blood Orange, zest

20g Cornichons, drained & finely chopped

½ tsp Sea salt Flakes

150g Unsalted Butter, room temperature (Vegan if needed)

50g Almonds

1 tbsp Nutritional Yeast

10g Parsley, chopped

¼ tsp Sea Salt Flakes


1. Begin with the chillies. Add the water, sugar and salt to a small pan and heat until the sugar and salt has dissolved. Pour over the chillies in a sterile jar and cool to room temperature.

2. When cool, mix the 1tbsp of the drained pickled chillies, cornichons, blood orange zest and salt in a bowl. Mash through the butter then form into a log. Roll tightly in a piece of plastic wrap then chill in the fridge.

3. Add the almonds, nutritional yeast, parsley and sea salt to a spice grinder and pulse to a rubble texture. Set aside.

4. Shred half the brussels sprouts and leave the other half whole if small enough. Heat the oil in a heavy bottomed sauté pan and add the sprouts and shallots. Sauté until just beginning to caramelise then add the garlic and chilli flakes and cook for 1 minute more.

5. Add the blood orange juice and 50g of the prepared butter and stir through until melted. Set the pan aside off the heat.

6. Cook the gnocchi in a pan of boiling, salted water for 2 minutes or until floating. Add to your prepared sauce with a few spoons of cooking water to create a creamy glaze.

7. Stir through and divide between 2 plates. Top with some extra pickled chillies and 1-2 tbsp of the almond sprinkle.