Gnocchetti with Fennel Cream

Gnocchetti with fennel cream are a delicate and refined first course that highlights the sweet, slightly anise-like flavor of fennel. Here’s how to prepare this tasty recipe.

Ingredients

• 500 g gnocchetti (or other pasta of your choice)
• 2 medium fennel bulbs
• 200 ml cooking cream
• 1 shallot
• 50 ml 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 fennel by removing the tough outer layers and the base. Cut into pieces.
2. Finely chop the shallot and sauté it in a pan with a drizzle of extra virgin olive oil until 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 little water and cook the fennel over medium-low heat until softened.
5. Blend the fennel with an immersion blender, adding the cream until a smooth cream forms. If needed, pass the mixture through a sieve for an even finer texture.
6. Taste and adjust the fennel cream with salt and pepper.
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 add them to the pan with the fennel cream, turning on the heat for a minute to let them absorb the flavors, stirring gently.
9. Plate the gnocchetti with fennel cream and sprinkle with grated Parmesan. If desired, add a pinch of fennel seeds for garnish.

Fun Facts

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