Monica Galetti's gnocchi with fennel and horseradish sauce recipe

• 250 g (8.8oz) large floury potatoes, cooked in skin
• 65 g (2.3oz) flour
• 1 pinch sea salt
• 1 pinch white pepper
• 1 tbsp fennel fronds, chopped finely
• 1 tsp fennel seeds
• 100 ml (3.5fl oz) milk
• 100 ml (3.5fl oz) double cream
• 2 tbsp grated horseradish root (or bottled)

1. To make the gnocchi: mix the hot potato without the skins to smooth then knead in the flour and chopped fennel.
2. Season lightly with salt and pepper.
3. Divide mix into two and roll out to a thick sausage about 2cm wide.
4. Use a sharp knife to cut bite size pieces.
5. Bring a pan of salted water to boil.
6. Place the gnocchi in to cook.
7. When it floats to the top it is ready
8. Scoop out with a slotted spoon and refresh in ice cold water and drain if you are not serving immediately.
9. Heat a non-stick pan and drizzle with a little oil, pan fry the gnocchi to crispy or golden brown, add fennel seeds and cook for 1 minute.
10. To make the sauce: place all ingredients in a saucepan and bring to boil, cover and leave warm until ready to serve.
11. Season with salt and pepper to taste.
12. Blitz with a hand blender or whisk together before serving.
13. Serve immediately with some wilted thinly sliced fennel tossed in a little oil, lemon juice, salt and pepper.

floury potatoes, flour, salt, white pepper, fennel, fennel seeds, milk, cream, horseradish root

Taken from www.lovefood.com/guide/recipes/29346/monica-galettis-gnocchi-with-fennel-and-horseradish-sauce-recipe (may not work)