Fennel Gnocchi In Vegetable Broth

Name: Fennel Gnocchi In Vegetable Broth
Total time: 1 h 30 min
Yield: Four servings
Cuisine: mediterranean
Ingredients: 2 large fennel bulbs, halved; 2 teaspoons olive oil; 1 pound boiling potatoes; 1/2 cup all-purpose flour; 1 clove roasted garlic, peeled and smashed into a paste; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper; 1/2 cup chicken broth, homemade or low-sodium canned; 1/2 cup minced oil-cured olives; 2 red bell peppers, roasted, peeled, seeded and minced; 2 tablespoons minced scallions; 1/4 cup grated Parmesan cheese; 2 tablespoons minced basil; 2 tablespoons minced mint leaves

By Molly O'Neill

Total Time: About 1 hour 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Just Say Gnocchi

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Ingredients

Yield:Four servings

2large fennel bulbs, halved
2teaspoons olive oil
1pound boiling potatoes
½cup all-purpose flour
1clove roasted garlic, peeled and smashed into a paste
½teaspoon salt
1teaspoon freshly ground pepper
½cup chicken broth, homemade or low-sodium canned
½cup minced oil-cured olives
2red bell peppers, roasted, peeled, seeded and minced
2tablespoons minced scallions
¼cup grated Parmesan cheese
2tablespoons minced basil
2tablespoons minced mint leaves

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 350 degrees. Brush the fennel with 1 teaspoon of the olive oil. Place the fennel, cut side down, on a baking sheet. Roast until golden. Set aside to cool and chop fine. Place the fennel in a blender or food processor. Puree until smooth. Transfer to a sieve. Set aside to drain. Brush a gratin dish with the remaining olive oil.
Step 2
Place the potatoes in a saucepan and cover with cold water. Simmer over medium heat until tender, about 30 minutes. Drain. Cool slightly, peel and pass through a ricer into a large bowl. Stir in the flour, roasted garlic, salt and pepper. Add the fennel mixture and blend until smooth. Shape the dough into small dumplings. Set aside.
Step 3
Place the dumplings in the gratin dish. Add the broth. Top with the olives, red pepper and scallions. Sprinkle with Parmesan. Bake until golden, about 25 minutes. Sprinkle with basil and mint and serve.