Monica Galetti's gnocchi with fennel and horseradish sauce recipe
Fresh gnocchi with a strong aniseed flavour, doled out with a creamy horseradish sauce.
Monica says: "Gnocchi is so easy to make that after the first time you can start searing with many other flavour combinations, I like mine crispy but you can add them to dishes straight after blanching great for mid-week dinners as they will keep once blanched in the fridge for up to 3 days."
Ingredients
For the gnocchi- 250 g large floury potatoes, cooked in skin
- 65 g flour
- 1 pinch sea salt
- 1 pinch white pepper
- 1 tbsp fennel fronds, chopped finely
- 1 tsp fennel seeds
- 100 ml milk
- 100 ml double cream
- 2 tbsp grated horseradish root (or bottled)
Details
- Cuisine: Italian
- Recipe Type: Main
- Difficulty: Medium
- Preparation Time: 30 mins
- Cooking Time: 15 mins
- Serves: 4
Step-by-step
- To make the gnocchi: mix the hot potato without the skins to smooth then knead in the flour and chopped fennel. Season lightly with salt and pepper.
- Divide mix into two and roll out to a thick sausage about 2cm wide. Use a sharp knife to cut bite size pieces.
- Bring a pan of salted water to boil. Place the gnocchi in to cook. When it floats to the top it is ready
- Scoop out with a slotted spoon and refresh in ice cold water and drain if you are not serving immediately.
- Heat a non-stick pan and drizzle with a little oil, pan fry the gnocchi to crispy or golden brown, add fennel seeds and cook for 1 minute.
- To make the sauce: place all ingredients in a saucepan and bring to boil, cover and leave warm until ready to serve. Season with salt and pepper to taste. Blitz with a hand blender or whisk together before serving.
- Serve immediately with some wilted thinly sliced fennel tossed in a little oil, lemon juice, salt and pepper.
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