Caramelised fennel gnocchi
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 10 Jul 24
- Updated: 10 Jul 24
This simple summer recipe highlights the unique taste of fennel, complemented with pine nuts, orange zest and balsamic vinegar – and bulked out with gnocchi.
Slowly cooking and caramelising fennel in the same way you would onions renders it sweet and tender – an easy yet tasty topping for shop-bought gnocchi.
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Ingredients
- 15g pine nuts
- 1 tbsp olive oil
- 1 large fennel bulb, finely sliced and fronds reserved
- Finely grated zest and juice ½ orange
- 300g gnocchi
- 20g parmesan, finely grated, plus extra to serve (or vegetarian alternative)
- Good quality balsamic vinegar to drizzle
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Method
- Put the nuts in a large frying pan over a medium heat and toast for about 3 minutes until golden. Add the oil then, once hot, add the sliced fennel and cook for about 25 minutes, stirring every now and then, until golden and collapsed. Stir in the orange juice and a splash of water, stirring until the fennel becomes sticky.
- Increase the heat to medium-high and add the gnocchi. Cook for 2 minutes to heat through and brown lightly. Stir in the parmesan and the orange zest. Cook for another minute.
- Divide between two bowls, drizzle with the balsamic, then scatter over some more parmesan and the reserved fennel fronds.
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- Recipe from July 2024 Issue
Nutrition
Nutrition: per serving
- Calories
- 383kcals
- Fat
- 15g (3.5g saturated)
- Protein
- 13g
- Carbohydrates
- 46g (5.4g sugars)
- Fibre
- 5.7g
- Salt
- 1.7g
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Delicious recipe, although could do with less orange zest as the citrus element was overpowering.