• Let’s prepare the broth: rinse the veggies (celery, carrot, onion, potato and half fennel), add them all in a big pot with some salt and add 750ml of fresh water and heat to boiling: then, let it simmer for 20 minutes. After 20 minutes, put the veggies aside.
  • Cut the half fennel into strips and place it in fresh water.
  • Let’s prepare the sauce: blend the boiled fennel until smooth, then add some broth.
  • Chop the pumpkin seeds.
  • Add the fennel cream into a pan with 100ml of broth, add the mamma emma pumpkin gnocchi and heat to boiling. Stir now and then.
  • Once cooked, arrange the gnocchi into a plate, drain the fennel strips, dry them and add them to the plate.
  • Garnish with the pumpkin seeds, extra virgin olive oil and few drops of balsamic vinegar, then serve.