Pasta, Noodles and Rice Recipes - Gnocchi with Fennel Sauce Recipe

Ingredients

Serve 4

• 1 kg/2 lb floury potatoes

• 1 egg, plus 1 egg yolk

• 175 g/6 oz plain flour

• 1 teaspoon salt

• fennel fronds, to garnish

• freshly grated Parmesan cheese, to serve

Fennel sauce:

• 4 tablespoons olive oil

• 2 tablespoons boiling water

• 1 tablespoon lemon juice

• 2 tablespoons chopped fennel fronds

• salt and pepper

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Method:

1. Bake the potatoes in a preheated oven, 200°C (400°F), Gas Mark 6, for 1 hour or until tender. Leave the oven on. Wearing rubber gloves, peel the potatoes while they are hot.

2. Lightly mash the potato, and beat in the egg, egg yolk, salt to taste, and enough of the flour to form a soft, slightly sticky dough.

3. Bring a large saucepan of lightly salted water to a rolling boil. Roll small pieces of the potato dough in your hands and drop into the boiling water. Cook in batches for 4-5 minutes until they rise to the surface.

4. Remove with a slotted spoon, drain well, and place in an oiled baking dish. Repeat with the remaining mixture.

5. Whisk all the sauce ingredients together, season to taste with salt and pepper and pour over the gnocchi.

6. Heat in the oven for 6-8 minutes until bubbling. Sprinkle with grated Parmesan, garnish with fennel fronds and serve immediately.