Gnocchi with fennel and horseradish by Monica Galetti
Ingredients
For the gnocchi
250g cooked organic potatoes (2 large Floury Potatoes cooked in the skin)
65g flour
1 pinch sea salt
1pinch white pepper
1tbsp fennel fronds chopped finely
1tsp fennel seed
For the sauce
100ml organic milk
100ml organic double cream
2tbsp grated organic horseradish root or bottled
Salt and pepper to taste
Method
• Mix the hot potato without the skins to smooth then knead in the flour and chopped fennel
• Season lightly with salt and pepper
• Divide mix into two and roll out to a thick sausage about 2cm wide
• Use a sharp knife to cut bite size pieces
• Bring a pan of salted water to boil
• Place the gnocchi in to cook
• When it floats to the top it is ready
• Scoop out with a slotted spoon and refresh in ice cold water and drain if you are not serving immediately
• 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
• Serve immediately with some wilted thinly sliced fennel tossed in a little oil, lemon juice, salt and pepper (or fennel leftover from lemon chicken with fennel dish)
To make the sauce
• Place all ingredients in a saucepan and bring to boil, cover and leave warm until ready to serve.
• Blitz with a hand blender or whisk together before serving.
Top tip: 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.
