Roasted Fennel Gnocchi with Charred Tomatoes
INGREDIENTS
FENNEL GNOCCHI
1 fennel bulb
1 tsp olive oil
1 russet potato
1 egg
1 cup all-purpose flour (plus extra for rolling)
FOR GRATIN
12 cherry tomatoes
1 cup cream
1/4 cup parmesan cheese
salt and pepper to taste
GARNISHES
edible flowers or fresh parsley
1 lemon, juiced
DIRECTIONS
preheat oven to 400°F
I. quarter the fennel and toss the olive oil to coat. season to taste with salt and pepper and roast until softened
II. while the fennel is roasting, peel and boil the potato (compost the peelings)
III. once the vegetables are cooked place the fennel into a food processor and blend until pureed. add in the potato blend until smooth. adjust season as need with salt and pepper before adding the flour and egg. blend until it comes together as a thick sticky dough
IV. lightly coat your hands in flour and using a tablespoon roll the gnocchi into cherry tomato size pieces. rest them onto a floured surface
V. bring salted water to a boil and boil the gnocchi until they float and are cooked through. about 3-5 minutes. drain and place in a lightly oiled gratin dish
VI. place a roasting rack onto a gas stove top and place the cherry tomatoes on top of the burner. allow the tomatoes to just blister and char slightly. (if you do not have a gas stove you can broil your tomatoes briefly in the oven)
VII. arrange the tomatoes amongst the gnocchi in the gratin dish. pour the cream over the gnocchi and tomatoes and top with parmesan cheese.
VIII. place in the broiler in the oven and cook until the cheese is lightly browned and the cream has reduced slightly. garnish with fresh lemon juice and edible flowers. serve hot alongside a big salad.
note: par-cooked gnocchi freezes well. if you make extra you can keep it frozen for up to three months.
