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Gnocchi in Fennel Caper Cream Sauce

Gnocchi recipe adapted from Masala Herb.
Course: Main Course
Cuisine: Italian
Keyword: fennel, gnocchi, pasta
Servings: 2 people


For gnocchi:

  • 1 lb/450g russet potatoes
  • 1 egg
  • ½ tsp salt
  • 1 ¾ - 2 c/210-240g all-purpose flour


  • 1 med/100g spring onion
  • 1 med/125g fennel
  • 1 tbs/7g lemon zest
  • 2 tsp/6g capers
  • 2 tbs/30g butter
  • ½ c/120ml cream
  • 2 tbs/30ml lemon juice
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 lb/450g gnocchi cooked
  • Shaved parmesan optional


Make gnocchi:

  • 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.

Make sauce:

  • 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.