Gnocchetti with Fennel Cream

Gnocchetti with fennel cream is a delicate and refined first course that enhances the sweet and slightly aniseed flavor of fennel. Here’s how to prepare this tasty recipe.

Ingredients

• 500 g of gnocchetti (or another type of pasta to your liking)
• 2 medium fennels
• 200 ml of cooking cream
• 1 shallot
• 50 ml of dry white wine
• Extra virgin olive oil
• Salt and pepper to taste
• Grated parmesan to taste
• (Optional) A pinch of fennel seeds for garnish

Preparation

1. Clean the fennels by removing the harder outer parts and the base. Cut them into pieces.
2. Finely chop the shallot and sauté it in a pan with a drizzle of extra virgin olive oil until it becomes translucent.
3. Add the fennel pieces to the pan and let them brown for a few minutes, then deglaze with the white wine.
4. Once the wine has evaporated, add a bit of water and let the fennel cook over medium-low heat until they soften.
5. Blend the fennel with an immersion blender, adding the cream to obtain a smooth cream. If necessary, you can strain the mixture through a sieve for an even finer consistency.
6. Taste and adjust the salt and pepper of the fennel cream.
7. Meanwhile, bring a pot of salted water to a boil and cook the gnocchetti according to the package instructions.
8. Drain the gnocchetti and transfer them to the pan with the fennel cream, turning the heat on for a minute to let them flavor well, stirring gently.
9. Plate the gnocchetti with the fennel cream and sprinkle with grated parmesan. If you like, you can add a pinch of fennel seeds for garnish.

Curiosity

Fennel is a versatile vegetable that can be used both raw in salad and cooked in various preparations, as in this recipe. It has digestive and purifying properties and is a typical ingredient in Mediterranean cuisine.