All Simple Vegetable Recipes

Potato Gnocchi with Fennel Sauce

Potato Gnocchi with Fennel Sauce


Serves 4
Preparation time: 50 minutes
Cooking time: 11/4 hours

  • 1 kg ( 2 lb) floury potatoes

  • 1 egg

  • 1 egg yolk

  • 175g (6 oz) plain flour

  • Oil, for brushing

  • Salt

  • Freshly grated vegetarian Parmesan cheese, to serve

Fennel Sauce:

  • 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

  1. 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.

  2. 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.

  3. 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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