Ingredients
- 250 g broccoli
- 120 g root celery
- 300 g fennel bulb
- 150 g leek
- 5 stalks parsley
- 400 g fresh gnocchi (found in the refrigerated foods section of the supermarkt)
- 200 ml vegetable broth
- salt, pepper
- nutmeg
- 40 g chopped Parmesan cheese
Preparation
1. Clean the broccoli and separate the florets, then peel and dice the stems. Peel and mince the celery. Clean and slice the fennel.
2. Add the vegetables dripping wet to the pot. Heat the pot at highest level up to the vegetable window, switch to a low level and cook for approx. 5 minutes in the vegetable area.
3. Meanwhile, clean and slice the leek into thin strips. Chop the parsley finely.
4. Add the gnocchi, vegetable broth and leek to the pot and bring to a boil. Season to taste with salt, pepper and nutmeg. Add the parsley and stir.
5. Garnish with Parmesan and serve.
Tip
- The green fronds of the fennel bulb are very aromatic – we recommend chopping them as well and sprinkling them over the gnocchi along with the parsley.
This recipe has been tested and approved by AMC.
Reviews