Gnocchi with fennel, swordfish, and eggplants
Very easy to make, you’ll experience a burst of flavors in your mouth.
The freshness of wild fennel will momentarily take you to Sicily, between the sea and Mount Etna, where just a step away you’ll find swordfish from the Strait of Messina.
This is a complete dish, rich in vitamins, proteins, and carbohydrates.

Thought for you

Difficulty: Easy
Cost: Economical
Preparation time: 30 Minutes
Portions: 2
Cooking methods: Boiling
Cuisine: Regional Italian
Region: Sicily
Seasonality: Fall, Winter, and Spring

Ingredients

For the eggplants

1 eggplant (medium)
to taste salt
to taste oregano
to taste extra virgin olive oil
to taste pepper
1.4 oz wild fennel
3 tbsps flour
to taste salt
0.8 cup water
to taste pepper
8.8 oz potato gnocchi
1 clove garlic
1.4 tbsps extra virgin olive oil
to taste chili pepper
10.6 oz swordfish

Gnocchi with fennel, swordfish, and eggplants

Tools

1 Wok
Baking Tray
Parchment Paper
1 Pot
Slotted Spoon

Preparation for Gnocchi with Fennel, Swordfish, and Eggplants

First, cut the eggplant into cubes with the skin on, place it on a baking tray with parchment paper, and season it with salt, pepper, oregano, and olive oil.
Mix well
Bake in the oven for 15/20 minutes at 375°F with fan.
Then set aside while continuing with the recipe.
Wash the wild fennel well. I often buy it and freeze it for storage, so I always have it ready even off-season.
In a small pot, I put 1.4 oz (40 g), add water, flour, salt, and pepper, and blend everything.
Cook over heat, stirring for 2 minutes.
We can put the water for the gnocchi on the heat.
Now let’s move to the swordfish.
Remove the bone and skin, and cut it in half.
One part is chopped with a knife, and the other is cut into chunks.
Now in a wok, prepare the classic garlic, oil, and chili pepper.
Let it brown,
and add all the fish.
Stir until it changes color, it should become almost white.
Then you can turn off the heat.
When the fennel cream has thickened, pour it into the wok with the swordfish.
When the water is boiling, add the gnocchi and adjust the salt.
After about 3 minutes, they begin to float.
With the slotted spoon, you should collect them gradually and..
place them in the wok with the sauce.
Toss gently over the heat.
Plate the dish by placing the eggplant cubes around and the dressed gnocchi in the center.
Here are your Gnocchi with Fennel, Swordfish, and Eggplants ready.