Buttered cavolo nero sauce with gnocchi

1. 1

   Bring a large saucepan of water to the boil. Add the garlic and fennel seeds and boil for 3 minutes. Add the cavolo and boil for 3-5 more minutes, until the leaves are tender. Remove the pan from the heat.

2. 2

   Using tongs, transfer the boiled garlic and cavolo with some fennel seeds still clinging to the leaves to a food processor. Blend until completely smooth - use a couple more tablespoons of cavolo cooking water if needed. You should have a smooth, deep green sauce. Add the parmesan and butter to the warm sauce, allowing the butter to melt. Season well with salt and plenty of black pepper.

3. 3

   Cook enough gnocchi for four people, following pack instructions. Stir the cavolo sauce through the cooked gnocchi and mix well to coat, adding more parmesan to serve.

1 serving ≈ 250 g

Nutrition values are estimates. - means data is unavailable.