Potato Gnocchi with Fennel Sauce
Serves 4
Preparation time: 50 minutes
Cooking time: 11/4 hours
Fennel Sauce:
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4 tablespoons extra virgin olive oil
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2 tablespoons boiling water
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1 tablespoon lemon juice
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2 tablespoons chopped fennel fronds
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salt and pepper
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A few fennel fronds, to garnish
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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.
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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.
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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.
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