Buttered cavolo nero sauce with gnocchi

Fruit and vegetables

2–3 whole garlic cloves, peeled
250g/9oz cavolo nero, leaves stripped from stalks

Tins, packets and jars

shop-bought gnocchi, enough to feed four

Cooking ingredients

2 tsp fennel seeds
salt and freshly ground black pepper

Dairy, eggs and chilled

60g/2¼oz parmesan, grated, plus extra to serve
40g/1½ oz butter

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