Drive away with green broad beans and ricotta
first courses from Italy - Lombardia
Gnocchi with cream of fennel and milk
Gnocchi with cream of fennel and milk
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
Recipe alternative to cream gnocchi. Light and refined to anyone's reach.
preparation
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.
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.
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.
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)
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!