Baked fennel and leeks recipe | Woolworths TASTE

Ingredients

• For the gnocchi:
• 1.5 kg Woolworths Nicola Mediterranean potatoes, washed and dried
• 250 g coarse sea salt
• 110 g flour, plus extra for dusting
• 150 g baby spinach, blanched and roughly chopped
• sea salt and freshly ground black pepper, to taste
• For the leeks and fennel:
• 400 g baby fennel, halved lengthways
• 2 bulbs fennel, thinly sliced
• 600 g baby leeks, halved lengthways and some thinly sliced
• 1 t thyme, plus extra for serving
• 2 heads garlic, halved horizontally (unpeeled)
• 2 T olive oil
• 3 T brown sugar
• 100 g butter, for frying
• Parmesan, grated, for sprinkling