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Gnocchi with Creamy Leeks and Fennel

Gnocchi with Creamy Leeks and Fennel

Prepare your gnocchi dough and form the gnocchi in accordance with your favorite recipe; boil them either after the sauce is finished for immediate serving or in advance, chilling them in ice water and draining them, then reheating in a skillet with a little butter before adding the sauce.

Cut the leek in half lengthwise and inspect for any soil or sand; if you see even one speck, there will probably be more, so rinse thoroughly in at least two changes of cold water, fanning out the layers to let the water in and the sand out. Pat reasonably dry, then slice on the bias into thin but not super-thin strips – say, 1/4 inch (6 mm) or so. Slice the fennel, lengthwise, into slightly finer strips.

In a medium sauté pan or skillet, melt the butter over medium-low heat; add the sliced leek and fennel, the sage and a sprinkling of salt, and cook, stirring frequently but not constantly until the leeks are soft and the fennel tender but with some crunch, three to five minutes, depending on heat and on the fennel.

Add the cream and simmer for half a minute. Check for salt. Set aside until the gnocchi have been cooked – or reheated, depending on your logistics. The mixture may taste monochromatic at this stage, and you may think it needs a tablespoonful of lemon juice. But wait until it is combined with the gnocchi before any making irrevocable adjustments: it should be fine without the lemon juice.

When the gnocchi are nearly ready, reheat the sauce. Add the gnocchi and gently stir to combine; this is best done in a large skillet (in which you can also reheat the gnocchi if cooked in advance). Simmer for 15 seconds before serving. A little hot water may be needed if the sauce grows too dense.

Serve with grated parmesan and, if you like, an enlivening grind of black pepper.


Baked fennel and leeks with gnocchi

To make the gnocchi, preheat the oven to 200°C. Lay the salt on a baking tray and arrange the potatoes on top. Bake for 2 hours until completely cooked through.

While the potatoes are baking, divide the fennel, leeks, thyme and garlic between two baking trays. Drizzle with olive oil, season and sprinkle over the sugar. Roast at 180°C for 30–40 minutes, turning the vegetables occasionally to ensure even cooking.

Once the potatoes are cooked, cut them in half and scoop out all the flesh while still warm. Mash using a potato ricer or push through a large-holed sieve to keep the mash dry and the gnocchi light. Add the flour, spinach and seasoning and mix to form a dough. Take care not to overwork the gnocchi as it will become stodgy.

Dust a work surface with a little flour and shape the gnocchi into logs. Roll the logs into evenly sized cylinders and cut small pillows of gnocchi from each log. Add more flour if dough becomes sticky.

Boil the gnocchi in salted water in batches until they start to rise to the surface of the water. Remove from the water using a slotted spoon and place into a bowl of iced water. Once cold, drain the water and coat the gnocchi in olive oil. Set aside, evenly spaced, on a tray until ready to serve.

Divide the butter between two pans and melt over a medium heat until foamy. Fry the gnocchi in the butter until golden and crispy, then sprinkle with thyme. Serve immediately with the leeks, fennel and the butter from the pan, sprinkled with Parmesan.

Cook's note: Keep the potato skins and deep fry them to make a bar snack. Serve with your favourite dip.

I am obsessed with the sticky sweetness of this fennel-and-leek combination - it's addictive with my super easy gnocchi. (This gnocchi recipes is foolproof. It's the ultimate beginner's recipe.)

Recipe by: Hannah Lewry View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.


Baked fennel and leeks with gnocchi

To make the gnocchi, preheat the oven to 200°C. Lay the salt on a baking tray and arrange the potatoes on top. Bake for 2 hours until completely cooked through.

While the potatoes are baking, divide the fennel, leeks, thyme and garlic between two baking trays. Drizzle with olive oil, season and sprinkle over the sugar. Roast at 180°C for 30–40 minutes, turning the vegetables occasionally to ensure even cooking.

Once the potatoes are cooked, cut them in half and scoop out all the flesh while still warm. Mash using a potato ricer or push through a large-holed sieve to keep the mash dry and the gnocchi light. Add the flour, spinach and seasoning and mix to form a dough. Take care not to overwork the gnocchi as it will become stodgy.

Dust a work surface with a little flour and shape the gnocchi into logs. Roll the logs into evenly sized cylinders and cut small pillows of gnocchi from each log. Add more flour if dough becomes sticky.

Boil the gnocchi in salted water in batches until they start to rise to the surface of the water. Remove from the water using a slotted spoon and place into a bowl of iced water. Once cold, drain the water and coat the gnocchi in olive oil. Set aside, evenly spaced, on a tray until ready to serve.

Divide the butter between two pans and melt over a medium heat until foamy. Fry the gnocchi in the butter until golden and crispy, then sprinkle with thyme. Serve immediately with the leeks, fennel and the butter from the pan, sprinkled with Parmesan.

Cook's note: Keep the potato skins and deep fry them to make a bar snack. Serve with your favourite dip.

I am obsessed with the sticky sweetness of this fennel-and-leek combination - it's addictive with my super easy gnocchi. (This gnocchi recipes is foolproof. It's the ultimate beginner's recipe.)

Recipe by: Hannah Lewry View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.


Baked fennel and leeks with gnocchi

To make the gnocchi, preheat the oven to 200°C. Lay the salt on a baking tray and arrange the potatoes on top. Bake for 2 hours until completely cooked through.

While the potatoes are baking, divide the fennel, leeks, thyme and garlic between two baking trays. Drizzle with olive oil, season and sprinkle over the sugar. Roast at 180°C for 30–40 minutes, turning the vegetables occasionally to ensure even cooking.

Once the potatoes are cooked, cut them in half and scoop out all the flesh while still warm. Mash using a potato ricer or push through a large-holed sieve to keep the mash dry and the gnocchi light. Add the flour, spinach and seasoning and mix to form a dough. Take care not to overwork the gnocchi as it will become stodgy.

Dust a work surface with a little flour and shape the gnocchi into logs. Roll the logs into evenly sized cylinders and cut small pillows of gnocchi from each log. Add more flour if dough becomes sticky.

Boil the gnocchi in salted water in batches until they start to rise to the surface of the water. Remove from the water using a slotted spoon and place into a bowl of iced water. Once cold, drain the water and coat the gnocchi in olive oil. Set aside, evenly spaced, on a tray until ready to serve.

Divide the butter between two pans and melt over a medium heat until foamy. Fry the gnocchi in the butter until golden and crispy, then sprinkle with thyme. Serve immediately with the leeks, fennel and the butter from the pan, sprinkled with Parmesan.

Cook's note: Keep the potato skins and deep fry them to make a bar snack. Serve with your favourite dip.

I am obsessed with the sticky sweetness of this fennel-and-leek combination - it's addictive with my super easy gnocchi. (This gnocchi recipes is foolproof. It's the ultimate beginner's recipe.)

Recipe by: Hannah Lewry View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.


Baked fennel and leeks with gnocchi

To make the gnocchi, preheat the oven to 200°C. Lay the salt on a baking tray and arrange the potatoes on top. Bake for 2 hours until completely cooked through.

While the potatoes are baking, divide the fennel, leeks, thyme and garlic between two baking trays. Drizzle with olive oil, season and sprinkle over the sugar. Roast at 180°C for 30–40 minutes, turning the vegetables occasionally to ensure even cooking.

Once the potatoes are cooked, cut them in half and scoop out all the flesh while still warm. Mash using a potato ricer or push through a large-holed sieve to keep the mash dry and the gnocchi light. Add the flour, spinach and seasoning and mix to form a dough. Take care not to overwork the gnocchi as it will become stodgy.

Dust a work surface with a little flour and shape the gnocchi into logs. Roll the logs into evenly sized cylinders and cut small pillows of gnocchi from each log. Add more flour if dough becomes sticky.

Boil the gnocchi in salted water in batches until they start to rise to the surface of the water. Remove from the water using a slotted spoon and place into a bowl of iced water. Once cold, drain the water and coat the gnocchi in olive oil. Set aside, evenly spaced, on a tray until ready to serve.

Divide the butter between two pans and melt over a medium heat until foamy. Fry the gnocchi in the butter until golden and crispy, then sprinkle with thyme. Serve immediately with the leeks, fennel and the butter from the pan, sprinkled with Parmesan.

Cook's note: Keep the potato skins and deep fry them to make a bar snack. Serve with your favourite dip.

I am obsessed with the sticky sweetness of this fennel-and-leek combination - it's addictive with my super easy gnocchi. (This gnocchi recipes is foolproof. It's the ultimate beginner's recipe.)

Recipe by: Hannah Lewry View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.


Baked fennel and leeks with gnocchi

To make the gnocchi, preheat the oven to 200°C. Lay the salt on a baking tray and arrange the potatoes on top. Bake for 2 hours until completely cooked through.

While the potatoes are baking, divide the fennel, leeks, thyme and garlic between two baking trays. Drizzle with olive oil, season and sprinkle over the sugar. Roast at 180°C for 30–40 minutes, turning the vegetables occasionally to ensure even cooking.

Once the potatoes are cooked, cut them in half and scoop out all the flesh while still warm. Mash using a potato ricer or push through a large-holed sieve to keep the mash dry and the gnocchi light. Add the flour, spinach and seasoning and mix to form a dough. Take care not to overwork the gnocchi as it will become stodgy.

Dust a work surface with a little flour and shape the gnocchi into logs. Roll the logs into evenly sized cylinders and cut small pillows of gnocchi from each log. Add more flour if dough becomes sticky.

Boil the gnocchi in salted water in batches until they start to rise to the surface of the water. Remove from the water using a slotted spoon and place into a bowl of iced water. Once cold, drain the water and coat the gnocchi in olive oil. Set aside, evenly spaced, on a tray until ready to serve.

Divide the butter between two pans and melt over a medium heat until foamy. Fry the gnocchi in the butter until golden and crispy, then sprinkle with thyme. Serve immediately with the leeks, fennel and the butter from the pan, sprinkled with Parmesan.

Cook's note: Keep the potato skins and deep fry them to make a bar snack. Serve with your favourite dip.

I am obsessed with the sticky sweetness of this fennel-and-leek combination - it's addictive with my super easy gnocchi. (This gnocchi recipes is foolproof. It's the ultimate beginner's recipe.)

Recipe by: Hannah Lewry View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.


Baked fennel and leeks with gnocchi

To make the gnocchi, preheat the oven to 200°C. Lay the salt on a baking tray and arrange the potatoes on top. Bake for 2 hours until completely cooked through.

While the potatoes are baking, divide the fennel, leeks, thyme and garlic between two baking trays. Drizzle with olive oil, season and sprinkle over the sugar. Roast at 180°C for 30–40 minutes, turning the vegetables occasionally to ensure even cooking.

Once the potatoes are cooked, cut them in half and scoop out all the flesh while still warm. Mash using a potato ricer or push through a large-holed sieve to keep the mash dry and the gnocchi light. Add the flour, spinach and seasoning and mix to form a dough. Take care not to overwork the gnocchi as it will become stodgy.

Dust a work surface with a little flour and shape the gnocchi into logs. Roll the logs into evenly sized cylinders and cut small pillows of gnocchi from each log. Add more flour if dough becomes sticky.

Boil the gnocchi in salted water in batches until they start to rise to the surface of the water. Remove from the water using a slotted spoon and place into a bowl of iced water. Once cold, drain the water and coat the gnocchi in olive oil. Set aside, evenly spaced, on a tray until ready to serve.

Divide the butter between two pans and melt over a medium heat until foamy. Fry the gnocchi in the butter until golden and crispy, then sprinkle with thyme. Serve immediately with the leeks, fennel and the butter from the pan, sprinkled with Parmesan.

Cook's note: Keep the potato skins and deep fry them to make a bar snack. Serve with your favourite dip.

I am obsessed with the sticky sweetness of this fennel-and-leek combination - it's addictive with my super easy gnocchi. (This gnocchi recipes is foolproof. It's the ultimate beginner's recipe.)

Recipe by: Hannah Lewry View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.


Baked fennel and leeks with gnocchi

To make the gnocchi, preheat the oven to 200°C. Lay the salt on a baking tray and arrange the potatoes on top. Bake for 2 hours until completely cooked through.

While the potatoes are baking, divide the fennel, leeks, thyme and garlic between two baking trays. Drizzle with olive oil, season and sprinkle over the sugar. Roast at 180°C for 30–40 minutes, turning the vegetables occasionally to ensure even cooking.

Once the potatoes are cooked, cut them in half and scoop out all the flesh while still warm. Mash using a potato ricer or push through a large-holed sieve to keep the mash dry and the gnocchi light. Add the flour, spinach and seasoning and mix to form a dough. Take care not to overwork the gnocchi as it will become stodgy.

Dust a work surface with a little flour and shape the gnocchi into logs. Roll the logs into evenly sized cylinders and cut small pillows of gnocchi from each log. Add more flour if dough becomes sticky.

Boil the gnocchi in salted water in batches until they start to rise to the surface of the water. Remove from the water using a slotted spoon and place into a bowl of iced water. Once cold, drain the water and coat the gnocchi in olive oil. Set aside, evenly spaced, on a tray until ready to serve.

Divide the butter between two pans and melt over a medium heat until foamy. Fry the gnocchi in the butter until golden and crispy, then sprinkle with thyme. Serve immediately with the leeks, fennel and the butter from the pan, sprinkled with Parmesan.

Cook's note: Keep the potato skins and deep fry them to make a bar snack. Serve with your favourite dip.

I am obsessed with the sticky sweetness of this fennel-and-leek combination - it's addictive with my super easy gnocchi. (This gnocchi recipes is foolproof. It's the ultimate beginner's recipe.)

Recipe by: Hannah Lewry View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.


Baked fennel and leeks with gnocchi

To make the gnocchi, preheat the oven to 200°C. Lay the salt on a baking tray and arrange the potatoes on top. Bake for 2 hours until completely cooked through.

While the potatoes are baking, divide the fennel, leeks, thyme and garlic between two baking trays. Drizzle with olive oil, season and sprinkle over the sugar. Roast at 180°C for 30–40 minutes, turning the vegetables occasionally to ensure even cooking.

Once the potatoes are cooked, cut them in half and scoop out all the flesh while still warm. Mash using a potato ricer or push through a large-holed sieve to keep the mash dry and the gnocchi light. Add the flour, spinach and seasoning and mix to form a dough. Take care not to overwork the gnocchi as it will become stodgy.

Dust a work surface with a little flour and shape the gnocchi into logs. Roll the logs into evenly sized cylinders and cut small pillows of gnocchi from each log. Add more flour if dough becomes sticky.

Boil the gnocchi in salted water in batches until they start to rise to the surface of the water. Remove from the water using a slotted spoon and place into a bowl of iced water. Once cold, drain the water and coat the gnocchi in olive oil. Set aside, evenly spaced, on a tray until ready to serve.

Divide the butter between two pans and melt over a medium heat until foamy. Fry the gnocchi in the butter until golden and crispy, then sprinkle with thyme. Serve immediately with the leeks, fennel and the butter from the pan, sprinkled with Parmesan.

Cook's note: Keep the potato skins and deep fry them to make a bar snack. Serve with your favourite dip.

I am obsessed with the sticky sweetness of this fennel-and-leek combination - it's addictive with my super easy gnocchi. (This gnocchi recipes is foolproof. It's the ultimate beginner's recipe.)

Recipe by: Hannah Lewry View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.


Baked fennel and leeks with gnocchi

To make the gnocchi, preheat the oven to 200°C. Lay the salt on a baking tray and arrange the potatoes on top. Bake for 2 hours until completely cooked through.

While the potatoes are baking, divide the fennel, leeks, thyme and garlic between two baking trays. Drizzle with olive oil, season and sprinkle over the sugar. Roast at 180°C for 30–40 minutes, turning the vegetables occasionally to ensure even cooking.

Once the potatoes are cooked, cut them in half and scoop out all the flesh while still warm. Mash using a potato ricer or push through a large-holed sieve to keep the mash dry and the gnocchi light. Add the flour, spinach and seasoning and mix to form a dough. Take care not to overwork the gnocchi as it will become stodgy.

Dust a work surface with a little flour and shape the gnocchi into logs. Roll the logs into evenly sized cylinders and cut small pillows of gnocchi from each log. Add more flour if dough becomes sticky.

Boil the gnocchi in salted water in batches until they start to rise to the surface of the water. Remove from the water using a slotted spoon and place into a bowl of iced water. Once cold, drain the water and coat the gnocchi in olive oil. Set aside, evenly spaced, on a tray until ready to serve.

Divide the butter between two pans and melt over a medium heat until foamy. Fry the gnocchi in the butter until golden and crispy, then sprinkle with thyme. Serve immediately with the leeks, fennel and the butter from the pan, sprinkled with Parmesan.

Cook's note: Keep the potato skins and deep fry them to make a bar snack. Serve with your favourite dip.

I am obsessed with the sticky sweetness of this fennel-and-leek combination - it's addictive with my super easy gnocchi. (This gnocchi recipes is foolproof. It's the ultimate beginner's recipe.)

Recipe by: Hannah Lewry View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.


Baked fennel and leeks with gnocchi

To make the gnocchi, preheat the oven to 200°C. Lay the salt on a baking tray and arrange the potatoes on top. Bake for 2 hours until completely cooked through.

While the potatoes are baking, divide the fennel, leeks, thyme and garlic between two baking trays. Drizzle with olive oil, season and sprinkle over the sugar. Roast at 180°C for 30–40 minutes, turning the vegetables occasionally to ensure even cooking.

Once the potatoes are cooked, cut them in half and scoop out all the flesh while still warm. Mash using a potato ricer or push through a large-holed sieve to keep the mash dry and the gnocchi light. Add the flour, spinach and seasoning and mix to form a dough. Take care not to overwork the gnocchi as it will become stodgy.

Dust a work surface with a little flour and shape the gnocchi into logs. Roll the logs into evenly sized cylinders and cut small pillows of gnocchi from each log. Add more flour if dough becomes sticky.

Boil the gnocchi in salted water in batches until they start to rise to the surface of the water. Remove from the water using a slotted spoon and place into a bowl of iced water. Once cold, drain the water and coat the gnocchi in olive oil. Set aside, evenly spaced, on a tray until ready to serve.

Divide the butter between two pans and melt over a medium heat until foamy. Fry the gnocchi in the butter until golden and crispy, then sprinkle with thyme. Serve immediately with the leeks, fennel and the butter from the pan, sprinkled with Parmesan.

Cook's note: Keep the potato skins and deep fry them to make a bar snack. Serve with your favourite dip.

I am obsessed with the sticky sweetness of this fennel-and-leek combination - it's addictive with my super easy gnocchi. (This gnocchi recipes is foolproof. It's the ultimate beginner's recipe.)

Recipe by: Hannah Lewry View all recipes

Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.