Gnocchi with wild fennel, swordfish and eggplant
Very easy to make; you will have an explosion of flavors in your mouth.
The freshness of wild fennel will take you, for a moment, to Sicily, between the sea and Mount Etna, where at a step you’ll find the swordfish of the Strait of Messina.
This is a complete dish, rich in vitamins, proteins and carbohydrates.

Thought for you

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

619.39 Kcal

calories per serving

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Energy 619.39 (Kcal)
Carbohydrates 38.79 (g) of which sugars 6.82 (g)
Proteins 35.31 (g)
Fat 36.88 (g) of which saturated 9.98 (g)of which unsaturated 8.86 (g)
Fibers 7.99 (g)
Sodium 905.03 (mg)

Indicative values for a portion of 600 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

For the eggplants

1 eggplant (medium)
to taste salt
to taste oregano
g extra virgin olive oil
to taste pepper
1 oz wild fennel
2 1/2 tbsp all-purpose flour
to taste salt
3/4 cup water
to taste pepper
9 oz potato gnocchi
1 clove garlic
1 1/2 tbsp extra virgin olive oil
to taste chili pepper
11 oz swordfish

Gnocchi with wild fennel, swordfish and eggplant

Tools

1 Wok
Baking sheet
Parchment paper
1 Pot
Slotted spoon

Preparation for Gnocchi with wild fennel, swordfish and eggplant

First of all, cut the eggplant into cubes with the skin on, place it on a baking sheet lined with parchment paper, and season with salt, pepper, oregano and olive oil.
Mix well.
Bake for 15-20 minutes at 374°F convection.
Then set aside while you continue with the recipe.
Wash the wild fennel well. I often buy it and freeze it to preserve it, so I always have it ready even out of season.
In a small saucepan put 1 oz of fennel, add the water, the flour, salt and pepper, and blend everything.
Put it over the heat, stirring for 2 minutes.
You can put the water for the gnocchi on the heat.
Now let’s move on to the swordfish.
Remove bones and skin, and cut it in half.
Chop one part with a knife, and cut the other into cubes.
Now, in a wok, prepare the classic garlic, oil and chili.
Let it brown,
and add all the swordfish.
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 comes to a boil, add the gnocchi and adjust the salt.
About 3 minutes pass and they begin to float to the surface.
Good — with the slotted spoon, lift them out as they rise and…
place them in the wok with the sauce.
Toss gently over the heat.
Plate by arranging the eggplant cubes around and the dressed gnocchi in the center.
Here are the Gnocchi with wild fennel, swordfish and eggplant, ready to serve.