Monica Galetti's gnocchi with fennel and horseradish sauce recipe

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
  • 8.8 oz large floury potatoes, cooked in skin
  • 2.3 oz flour
  • 1 pinch sea salt
  • 1 pinch white pepper
  • 1 tbsp fennel fronds, chopped finely
  • 1 tsp fennel seeds
  • 8.8 oz large floury potatoes, cooked in skin
  • 2.3 oz flour
  • 1 pinch sea salt
  • 1 pinch white pepper
  • 1 tbsp fennel fronds, chopped finely
  • 1 tsp fennel seeds
For the sauce
  • 100 ml milk
  • 100 ml double cream
  • 2 tbsp grated horseradish root (or bottled)
  • 3.5 fl oz milk
  • 3.5 fl oz double cream
  • 2 tbsp grated horseradish root (or bottled)
  • 0.4 cup milk
  • 0.4 cup 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

  1. 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.
  2. Divide mix into two and roll out to a thick sausage about 2cm wide. Use a sharp knife to cut bite size pieces.
  3. Bring a pan of salted water to boil. Place the gnocchi in to cook. When it floats to the top it is ready
  4. Scoop out with a slotted spoon and refresh in ice cold water and drain if you are not serving immediately.
  5. 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.
  6. 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.
  7. Serve immediately with some wilted thinly sliced fennel tossed in a little oil, lemon juice, salt and pepper.

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