About the Recipe
Golden, crisp gnocchi meet sweet fennel and peppery radishes. Everything comes together in one pan, with chives adding a soft, fresh finish.
Ingredients
7 oz (200 g) gnocchi1 f
ennel bulb, halved lengthwise and thinly sliced
1 bunch radishes, halved
olive oil
salt
black pepper
chives, finely chopped
Preparation
cook the gnocchi
Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface. Drain well and let them steam dry briefly
brown the gnocchi
Heat olive oil in a large pan over medium-high heat. Add the gnocchi and cook undisturbed until golden and crisp on one side, then turn and crisp the other side
cook the vegetables
Push the gnocchi to one side of the pan or remove briefly. Add a little more oil, then cook the fennel with a pinch of salt until soft and lightly caramelized, about 6–8 minutes. Add the radishes and cook until just tender and lightly browned
combine
Return everything to the pan if needed and toss gently. Season with salt and black pepper
serve
Finish with chopped chives and serve immediately while crisp and hot