Pasta with gnocchi

Ingredients for 2 servings:

• olive oil
• 50 ml white wine
• 1 fennel bulb(s)
• 2 shallots
• 3 cloves garlic
• 4 small plum tomatoes
• 1 sausage
• 70 ml vegetable stock
• 125 ml Cremefine 15% or cream
• 20 fennel seeds
• some fennel greens
• 1 tsp thyme, fresh or shredded
• Pepper, green, ground
• Sea salt
• pepper, black
• 2 portions of pasta as desired
• e.g. Parmesan, grated or Grana Padano

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

First, dice the shallots and garlic and sauté in a pan with olive oil over low heat until translucent. Meanwhile, cut the fennel into 2-3 cm pieces, skin the plum tomatoes and also cut into small pieces. Cut slightly thicker rings from the salsiccia and also dice them. Then increase the heat and add everything to the onion and garlic mixture and sauté. Deglaze with white wine. Once the white wine has reduced, deglaze with vegetable stock and reduce the heat considerably. Remove the pan from the heat and stir in the crème fraîche. Return the pan to the heat and simmer gently (adjust the temperature depending on how cooked the fennel is and how long the pasta is cooking – the fennel should still have some bite). If necessary, adjust the sauce with a little of the pasta cooking water (careful: it’s salty)! Meanwhile, cook the pasta. 1 – 10 – 100 is the formula for cooking pasta: 1 liter of water and 10 g of salt per 100 g of pasta. When the pasta is cooked al dente (follow the package instructions), drain. Season the sauce with salt, pepper, and chili peppers. Finally, add the thyme, some finely chopped fennel greens, and the fennel seeds (crushed or ground in a mortar) to the sauce. Serve in a deep dish with the fennel greens. Garnish with freshly grated Parmesan or Grana Padano, if desired.