Check the fennel
Thicker strips may take longer. Test a piece before adding cream and continue cooking covered if needed.
European Recipe
Fennel gnocchi in lemon cream
Soften the fennel first. Add separately boiled gnocchi and cream, then finish with lemon off the heat.
Total time
40 min
Calories
555 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Potato gnocchi with tender fennel
Thin fennel strips soften under a lid. Cook the gnocchi separately according to their packet. Unwhipped cream brings them together; add lemon only at the end. This makes two main portions.
Vegetarian Dinners
Autumn Recipes
Potatoes
Vegetables
Recipe
Fennel gnocchi in lemon cream
Soft fennel strips and potato gnocchi in a mild cream sauce, finished with lemon juice.
Ingredients
2 servings
Method
-
1
Prepare
Wash and thinly slice the fennel. Finely chop the onion. Bring 1500 ml water to the boil in a saucepan for the gnocchi.
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2
Soften the fennel
Heat the oil in a wide pan. Soften the onion over medium heat for 3 minutes. Add fennel, the remaining 150 ml water, salt and pepper. Cover and cook gently about 12 to 15 minutes until tender, adding a little water if needed.
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3
Cook gnocchi and sauce
Meanwhile cook gnocchi fully according to the packet in gently simmering water for about 2 to 3 minutes until they rise. Lift out with a slotted spoon and drain well. Add cream to the tender fennel and simmer gently about 3 minutes. Fold in gnocchi carefully and heat through.
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4
Finish with lemon
Remove the pan from the heat. Stir in the lemon juice and divide immediately among deep plates. The full amount makes two main portions without additional toppings.
Kitchen know-how
Tips for Fennel gnocchi in lemon cream
Lift gnocchi gently
A slotted spoon and gentle folding preserve the shape better than vigorous stirring.
Variations
How to adapt this recipe
Replace fennel with the same trimmed weight of thinly sliced leek and cook until soft. Timing and nutrition change.
Scatter 5 g chopped parsley over the dish when serving. The extra herbs are outside the base nutrition estimate.
Nutrition per serving
555kcal
72.3 gCarbohydrates
11.4 gProtein
22.4 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Fennel gnocchi in lemon cream
Unfilled refrigerated potato gnocchi, weighed before cooking. Do not use dried pasta gnocchi or filled varieties; follow the product packet.
Stir it in off the heat after cooking. This distributes the acidity evenly at the end.
No. Most is used to boil the gnocchi and is discarded. The smaller amount steams the fennel and partly remains in the sauce.
No. The sauce consists of fennel, onion, cream, water, oil, lemon, salt and pepper. Cheese and additional toppings are outside the nutrition estimate.
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