Fried gnocchi with sage sauce

Cut the sage into strips. Heat the oil in a frying pan and fry the gnocchi and sage for 12 min. Over medium heat until golden brown and done.

Meanwhile, divide the broccoli into small florets. Peel the sprout of the broccoli and cut into cubes.

Boil the broccoli for 2 minutes in water. Drain and collect 100 ml of the cooking liquid.

Meanwhile, heat a frying pan without oil or butter and fry the bacon for 6 min. On medium heat until golden brown and crispy.

In the meantime cut the stems and a piece of the underside of the fennel bulb, halve in length, remove the hard core and cut into strips.

Add to the fried bacon and cook for another 5 minutes. Add 2/3 of the broccoli in the last 2 minutes. Season with pepper and salt.

Mash the rest of the broccoli with the sage, cream cheese and the cooking liquid with the hand blender into a sauce. Season with pepper and salt.

Scoop the gnocchi and vegetables together and spread over 4 deep plates. Divide the sauce and serve immediately.