Bake potatoes until soft. Once cool, peel.

Pulverize in a food processor. Once smooth, add egg and salt.

Add 1 ½ c flour and process to combine. If your food processor can handle it, add another ¼ c flour.

Turn dough out onto well-floured surface. Kneed about 10 times until dough it smooth, adding more flour if still very sticky.

Cut dough into 4 segments. Work one piece at a time, covering remaining pieces with a towel or plastic wrap so they don’t dry out. Roll into a thin log and cut into tsp size segments.

If desired, pieces can be processed further – rolling against a fork or grooved board to create ridges.

Use immediately or freeze separately on a baking sheet before storing in a plastic freezer bag.

To cook, heat a medium pot of water to boiling. Add 1 tsp salt and desired amount of gnocchi. Stir gently a couple times to ensure they do not stick to the bottom. Cook until gnocchi float to the surface. Drain.

Cut onion into quartered horizontal segments (cut rounds across the grain, then cut those in ¼). Thinly slice fennel into 1/8th inch strips longitudinally.

Heat butter in a large pan on med-high. Add cooked gnocchi. Brown the gnocchi for 1-2 minutes, until both sides are lightly coloured. Remove from pan, leaving excess butter.

Reduce heat to medium. Add onion and saute for 30 seconds. Add fennel, lemon zest, and capers. Continue cooking, stirring frequently for 1-2 minutes, until onion and fennel are just starting to soften.

Add lemon juice. Reduce heat to med-low and add cream, salt, and pepper. Stir constantly for about 1 minute, until liquid has reduced slightly.

Add back browned gnocchi and toss to coat in sauce. Serve with shaved parmesan if desired.