Baked fennel and leeks with gnocchi

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Ingredients

For the gnocchi:
1.5 kg Woolworths Nicola Mediterranean potatoes, washed and dried
250 g coarse sea salt
110 g flour, plus extra for dusting
150 g baby spinach, blanched and roughly chopped
sea salt and freshly ground black pepper, to taste
For the leeks and fennel:
400 g baby fennel, halved lengthways
2 bulbs fennel, thinly sliced
600 g baby leeks, halved lengthways and some thinly sliced
1 t thyme, plus extra for serving
2 heads garlic, halved horizontally (unpeeled)
2 T olive oil
sea salt and freshly ground black pepper, to taste
3 T brown sugar
100 g butter, for frying
Parmesan, grated, for sprinkling

Cooking Instructions

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.)

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