Monica Galetti's gnocchi with fennel and horseradish sauce recipe

1. 1

   To make the gnocchi: mix the hot potato without the skins to smooth then knead in the flour and chopped fennel.

2. 2

   Season lightly with salt and pepper.

3. 3

   Divide mix into two and roll out to a thick sausage about 2cm wide.

4. 4

   Use a sharp knife to cut bite size pieces.

5. 5

   Bring a pan of salted water to boil.

6. 6

   Place the gnocchi in to cook.

7. 7

   When it floats to the top it is ready

8. 8

   Scoop out with a slotted spoon and refresh in ice cold water and drain if you are not serving immediately.

9. 9

   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.

10. 10

    To make the sauce: place all ingredients in a saucepan and bring to boil, cover and leave warm until ready to serve.

11. 11

    Season with salt and pepper to taste.

12. 12

    Blitz with a hand blender or whisk together before serving.

13. 13

    Serve immediately with some wilted thinly sliced fennel tossed in a little oil, lemon juice, salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.