Easy orangey sausage, fennel and bean traybake
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Fennel recipes
Caramelised fennel gnocchi
This simple summer recipe highlights the unique taste of fennel, complemented with pine nuts, orange zest and balsamic vinegar – and bulked out with gnocchi. Slowly cooking and caramelising fennel in the same way you would onions renders it sweet and tender – an easy yet tasty topping for shop-bought gnocchi. Want more easy weeknight pasta ideas? Browse our weekly pasta series – we release a new recipe every Wednesday to freshen up your repertoire.
Vegetarian
Serves2
Hands-on35 min
DifficultyEasy
Method
Put the nuts in a large frying pan over a medium heat and toast for about 3 minutes until golden. Add the oil then, once hot, add the sliced fennel and cook for about 25 minutes, stirring every now and then, until golden and collapsed. Stir in the orange juice and a splash of water, stirring until the fennel becomes sticky.
Increase the heat to medium-high and add the gnocchi. Cook for 2 minutes to heat through and brown lightly. Stir in the parmesan and the orange zest. Cook for another minute.
Divide between two bowls, drizzle with the balsamic, then scatter over some more parmesan and the reserved fennel fronds.
Nutrition
| Calories | 383kcals |
|---|---|
| Fat | 15g (3.5g saturated) |
| Protein | 13g |
| Carbohydrates | 46g (5.4g sugars) |
| Fibre | 5.7g |
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Delicious recipe, although could do with less orange zest as the citrus element was overpowering.