Gnocchi with Fennel and Horseradish

by

Fennel gnocchiWhen it comes to comfort food, nothing fills the gap more than a hearty gnocchi dish. Easy to whip up and tasty on the tongue, this flavoursome dish will be sure to impress your guests.

Serves: 4

What You’ll Need:

  • 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

Sauce

  • 100ml organic Milk
  • 100ml organic Double Cream
  • 2tbsp Grated organic horseradish root or bottled
  • Salt and Pepper to taste

What To Do:

  • 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)

For more seasonal recipes from the Organic. Naturally Different campaign visit:  www.facebook.com/organicuk

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.

 

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