Spicy Gnocchi with Fennel and Mushrooms
- Serves: 4
- Prep Time: 5 min
- Cook Time: 20 min
- Calories: 365
Ingredients
- 3 Tbsp Extra-virgin olive oil
- 2 Medium-sized fennel bulbs, very thinly sliced, reserve the fronds for garnish
- 1 tsp Kosher salt
- 1 lb Gnocchi shelf-stable or refrigerated
- 1 lb Cremini mushrooms, thinly sliced
- ½ tsp Freshly cracked black pepper
- 1 Tbsp Chopped calabrian chili peppers (more or less depending on desired spice level)
- ¼ cup Minced italian parsley
- Flaky salt for serving
Method
Heat 2 tablespoons of oil in a large skillet over medium heat, until it glistens. Stir in the sliced fennel. Once every slice is covered in oil, spread them out in a single layer. Season with ½ teaspoon of salt. Cover the pan with a lid and cook, undisturbed, for 5 minutes. Remove the lid and continue cooking, stirring often, until the fennel is golden brown and tender, about 8 more minutes.
Meanwhile, in a large stock pot set over high heat, bring 4 quarts of water to a rapid boil. Add the gnocchi and cook for 5 minutes, using a colander, drain and set aside.
Add the sliced mushrooms and the remaining tablespoon of olive oil to the skillet with the fennel. Cook until mushrooms are tender, about 5 minutes.
Add the par-cooked gnocchi, remaining ½ teaspoon of salt, pepper, Calabrian chilies and parsley to the skillet. Cook, stirring often, for another 2-3 minutes, until the gnocchi is tender. Remove from heat and serve warm topped with fennel fronds and flaky salt.
Note: If you don’t like spicy food, feel free to use less of the Calabrian chilies. Likewise, if you love spice, feel free to use more!