Fennel Gnocchi In Vegetable Broth Recipe

Name: Fennel Gnocchi In Vegetable Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large fennel bulbs, halved; 2 teaspoons olive oil; 1 pound boiling potatoes; 1/2 cup all-purpose flour; 1 clove roasted garlic, peeled and smashed into a paste; 1/2 teaspoon salt; 1 teaspoon freshly ground pepper; 1/2 cup chicken broth, homemade or low-sodium canned; 1/2 cup minced oil-cured olives; 2 red bell peppers, roasted, peeled, seeded and minced; 2 tablespoons minced scallions; 1/4 cup grated Parmesan cheese; 2 tablespoons minced basil; 2 tablespoons minced mint leaves

Servings: persons

2 large fennel bulbs, halved
2 teaspoons olive oil
1 pound boiling potatoes
1/2 cup all-purpose flour
1 clove roasted garlic, peeled and smashed into a paste
1/2 teaspoon salt
1 teaspoon freshly ground pepper
1/2 cup chicken broth, homemade or low-sodium canned
1/2 cup minced oil-cured olives
2 red bell peppers, roasted, peeled, seeded and minced
2 tablespoons minced scallions
1/4 cup grated Parmesan cheese
2 tablespoons minced basil
2 tablespoons minced mint leaves

1
Preheat oven to 350 degrees.
2
Brush the fennel with 1 teaspoon of the olive oil.
3
Place the fennel, cut side down, on a baking sheet.
4
Roast until golden.
5
Set aside to cool and chop fine.
6
Place the fennel in a blender or food processor.
7
Puree until smooth.
8
Transfer to a sieve.
9
Set aside to drain.
10
Brush a gratin dish with the remaining olive oil.
11
Place the potatoes in a saucepan and cover with cold water.
12
Simmer over medium heat until tender, about 30 minutes.
13
Drain.
14
Cool slightly, peel and pass through a ricer into a large bowl.
15
Stir in the flour, roasted garlic, salt and pepper.
16
Add the fennel mixture and blend until smooth.
17
Shape the dough into small dumplings.
18
Set aside.
19
Place the dumplings in the gratin dish.
20
Add the broth.
21
Top with the olives, red pepper and scallions.
22
Sprinkle with Parmesan.
23
Bake until golden, about 25 minutes.
24
Sprinkle with basil and mint and serve.

524

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 large fennel bulbs, halved, 2 teaspoons olive oil, 1 pound boiling potatoes, 1/2 cup all-purpose flour, and more.

Yes, Fennel Gnocchi In Vegetable Broth falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fennel Gnocchi In Vegetable Broth

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions