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Gnocchi with cream of fennel and milk

ingredients

servings

4

Leeks

1 half

Fennel

2 unit

Extra virgin olive oil

3 spoons

Black pepper

1 teaspoon

Semiskimmed milk

1 glass

Gnocchi

500 oz

Coarse salt

1 spoon

first courses from Italy - Lombardia

Gnocchi with cream of fennel and milk

Gnocchi with cream of fennel and milk

vegetarian with gluten with lactose high in potassium

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gnocchi with cream of fennel and milk

Recipe alternative to cream gnocchi. Light and refined to anyone's reach.

Gnocchi with cream of fennel and milk step 1

step 1

In a flat pan, lightly sauté oil, coarse salt, pepper and sliced ​​leeks. Cut the fennel into thin slices so that they cook quickly.

Gnocchi with cream of fennel and milk step 2

step 2

When the fennel begins to soften add the milk and adjust with pepper and salt. Cook for about twenty minutes, feeling the fennel with the fork.

Gnocchi with cream of fennel and milk step 3

step 3

Switch off and put the fennel in the blender. Leave a little water in the saucepan that is left over from the cooking of the fennel, because that will be where you will cook the gnocchi.

Gnocchi with cream of fennel and milk step 4

step 4

Blend the fennel and let it rest for a few minutes. Re-ignite the fire under the pot and put the gnocchi (remove the flour that usually preserves them)

Gnocchi with cream of fennel and milk step 5

step 5

Gradually add the smoothed mixture so that it becomes viscous and that it cooks the gnocchi. Serve with a little 'grain or montasio. A dollop of fagot and the game is done. Enjoy your meal!

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