Potato Gnocchi with Fennel Sauce
Preparation time: 50 minutes
Cooking time: 11/4 hours
4 tablespoons extra virgin olive oil
2 tablespoons boiling water
1 tablespoon lemon juice
2 tablespoons chopped fennel fronds
salt and pepper
A few fennel fronds, to garnish
Make the potatoes in a preheated oven,
200C (400F) Gas Mark 6, for 1 hour or until tender. Wearing a pair of
rubber gloves, peel the potatoes while hot. Lightly mash the potato and
beat in the egg, egg yolk and just enough of the flour to form a soft,
slightly sticky dough.
Brush an ovenproof dish with oil. Bring a
large saucepan of lightly salted water to a rolling boil. Roll small
pieces of the potato dough in your hands and drop them into the boiling
water. Cook in batches for 4-5 minutes until they rise to the surface.
With a slotted spoon, drain and place in the prepared dish. Repeat with
the remaining mixture.
Whisk all the sauce ingredients J
together, season and pour over the gnocchi. Heat through in the oven
for 6-8 minutes until bubbling. Serve at once sprinkled with grated
Parmesan and garnished with fennel fronds.