2
medium fennel bulbs, very thinly sliced, fronds reserved
1 teaspoon
kosher salt
16 ounces
gnocchi
1 pound
cremini mushrooms, thinly sliced
½ teaspoon
freshly cracked black pepper
Chopped Calabrian chili peppers, to taste
¼ cup
minced fresh flat-leaf parsley
Flaky salt, for serving
Method
Heat 2 tablespoons of the oil in a large skillet over medium heat. Once the oil is glistening, add the sliced fennel and stir to coat with oil. Spread the fennel out in a single layer and season with ½ teaspoon of the salt. Cover 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, bring 4 quarts of water to a boil in a large pot over high heat. Add the gnocchi and cook for 5 minutes. Drain and set aside.
Add the sliced mushrooms and the remaining 1 tablespoon oil to the skillet with the fennel. Cook, stirring occasionally, until mushrooms are tender, about 5 minutes.
Add the gnocchi, remaining ½ teaspoon salt, pepper, Calabrian chilies, and parsley to the skillet. Cook, stirring often, until the gnocchi is heated through and tender, 2 to 3 minutes. Remove from the heat and serve topped with reserved fennel fronds and flaky salt.