For ➋1 vegetable stock cube
pepper & salt
1 ts rosemary
1 large fennel
250 g gnocchi
130 g raw ham*
1 toe garlic
150 g sun-dried tomatoes in oil
60-70 g Parmigiano, finely grated
Bring a cooking pot with water and the stock cube to the boil.
Place the fennel on the side, cut off the lower end and then cut it in half. Cut into fine rings. Keep the fennel greens aside. Cut the ham into rough slices.
Cook the fennel and gnocchi in the pot for about 2 m until tender and drain. **
Put the same pot back on the fire and add a spoonful of tomato oil. Fry the ham until crispy. Fry the gnocchi, fennel and garlic together. Add the tomatoes a little later. Add baked ham.
Serve and sprinkle generously with poor man's parmigiano and fennel greens.
* Or try chorizo sausage, cut into cubes.
** Or steam the fennel almost done in the microwave (5-7 m per 500 g).
