Photo: Lars Blankers
Monica Galetti's gnocchi with fennel and horseradish sauce recipe
9 ingredients
30 min + 15 min
4 people
openrecipes
Fresh gnocchi with a strong aniseed flavour, doled out with a creamy horseradish sauce.
Estimated Nutrition (whole recipe, rough)
849
Calories
27g
Protein
15g
Fat
152g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Fennel | 1/2 bulb (87g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Horseradish | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 250 large floury potatoes, cooked in skin
- g flour
- 65 pinch sea salt
- g pinch white pepper
- 1 fennel fronds, chopped finely
- 1 fennel seeds
- 1 milk
- tbsp double cream
- 1 grated horseradish root (or bottled)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By lovefood ·
Recipe sourced from
openrecipes