Christmas Crispy Gnocchi Wreath with Parmesan Cream, Roasted Brussels Sprouts, and Hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a large baking sheet with parchment paper.

2. 2

   In a large bowl, toss the potato gnocchi with 1 1/2 tablespoons olive oil, half of the salt, and a little black pepper. In another bowl, toss the Brussels sprouts and shallot with the remaining 1 1/2 tablespoons olive oil, the rest of the salt, and more black pepper.

3. 3

   Arrange the gnocchi around the outer edge of the baking sheet in a wreath shape, leaving the center open. Place the Brussels sprouts and shallot inside the ring. Bake for 20 to 25 minutes at 220 °C / 425 °F, tossing halfway through, until the gnocchi are golden and crisp and the sprouts are well roasted.

4. 4

   Meanwhile, toast the hazelnuts in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until fragrant. Remove and set aside.

5. 5

   In a small saucepan, melt the butter over medium-low heat. Add the minced garlic and chopped sage, and cook for 1 minute without letting it brown too much. Stir in the heavy cream, Dijon mustard, nutmeg, lemon zest, and 15 ml / 1 tablespoon lemon juice. Cook for 2 to 3 minutes until hot.

6. 6

   Add 70 g / 2.5 oz of the grated Parmesan to the saucepan and whisk gently until smooth and creamy. Adjust with salt and black pepper if needed. Keep warm over very low heat.

7. 7

   Transfer the roasted gnocchi and Brussels sprouts to a round serving platter, keeping the wreath shape. Spoon the Parmesan cream over the top and finish with the dried cranberries, toasted hazelnuts, the remaining Parmesan, and a few whole sage leaves.

8. 8

   For a more golden finish, return the platter to the oven for 3 more minutes at 220 °C / 425 °F. Serve immediately, with extra lemon zest on top if desired.