Print the recipe for Spicy Gnocchi with Fennel and Mushrooms

Click the button below or select 'File > Print...'

Spicy Gnocchi with Fennel and Mushrooms

homemade Spicy Gnocchi with Fennel and Mushrooms in a bowl with a spoon
  • Serves:  4
  • Prep Time:  5 min
  • Cook Time:  30 min

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 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

  1. 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. 
  2. 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. 
  3. 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. 
  4. 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.