Pumpkin gnocchi with fennels, pumpkin seeds and balsamic vinegar

<ul> <li style="text-align: left">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.</li> <li style="text-align: left">Cut the half fennel into strips and place it in fresh water.</li> <li style="text-align: left">Let’s prepare the sauce: blend the boiled fennel until smooth, then add some broth.</li> <li style="text-align: left">Chop the pumpkin seeds.</li> <li style="text-align: left">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.</li> <li style="text-align: left">Once cooked, arrange the gnocchi into a plate, drain the fennel strips, dry them and add them to the plate.</li> <li style="text-align: left">Garnish with the pumpkin seeds, extra virgin olive oil and few drops of balsamic vinegar, then serve.</li> </ul> <p><img class="alignnone wp-image-7387 size-full" src="https://www.mammaemma.it/wp-content/uploads/2020/08/finocchi.jpg" alt="finocchi" width="800" height="533" /></p> <p> </p> <p> </p>