Gnocchi and Fennel Dream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g nocchi, from the fresh food counter
- 2 small eggplant (s)
- 1 small fennel
- 1 cm ginger, fresh
- 1 clove garlic
- 2 spring onion (s)
- 75 g Parmesan, frozen, or even fresher
- 0.5 ½ bunch parsley
- 200 ml cream
- 1 tablespoon flour
- salt
- sugar
- Olive oil for frying
Print Recipe
Pin Recipe Instructions
- Cut the aubergines into small pieces, sprinkle with salt and briefly let the water evaporate. Then remove the leaked water and excess salt. In the meantime, cut the remaining vegetables into small pieces.
- Fry the eggplants in a pan in plenty of olive oil. Add the crushed fennel with the crushed ginger and garlic, fry briefly and then stir in the spring onions, cut into small rings. Steam the vegetables briefly, then deglaze with the cream. Add the frozen parmesan in pieces and let melt while stirring. Then thicken the sauce a little with flour. Add the chopped parsley. Season the vegetables with a pinch of sugar and, if necessary, with salt.
- At the same time, cook the gnocchi according to the instructions on the packet.
- Serve the gnocchi with the vegetables.
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