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Fennel and Gnocchi Salad with Fennel Frond Pesto
Here is a lovely double fennel salad, a wonderful way to show how we can create an entire meal around one vegetable: crunchy shaved raw fennel is slathered in fennel frond pesto and tossed with crispy morsels of pan-fried gnocchi. This salad shows how anise flavors can be layered without overthrowing the other ingredients or dominating the overall dish. This is an adaptable recipe, too—add some roasted broccoli or cauliflower, incorporate a leafy green, such as baby spinach or watercress, or substitute a filled pasta like tortellini or ravioli for the gnocchi. You could also use a short pasta shape in place of the gnocchi. You can use either vacuum-sealed or frozen gnocchi—if using frozen, don’t thaw it first! I like to use baby fennel in this salad because they are sweeter and more tender, but regular fennel works just fine.
From Tenderheart: A Cookbook About Vegetables and Unbreakable Family Bonds. © 2023 by Hetty Lui McKinnon. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved.
Ingredients
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2-3
tbsp extra-virgin olive oil
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1
pound 10 ounces (750 g) gnocchi
Directions
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01To make the pesto, place the fennel fronds, garlic and pumpkin seeds in a blender and pulse a few times to chop everything up. Add about 1 teaspoon of sea salt, along with the olive oil, and blitz until you have a coarse paste. Transfer to a bowl and stir in the cheese. Taste and add more sea salt, if needed. Note: This pesto will keep in an airtight container in the fridge for up to 2 weeks, or freeze in a container or resealable bag for up to 3 months.
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