Ingredients

The following ingredients have 4 Servings
  • 3 Tbsp extra-virgin olive oil
  • 2 medium-sized fennel bulbs, very thinly sliced, reserve the fronds for garnish
  • 1 tsp kosher salt
  • 1 lb gnocchi shelf-stable or refrigerated
  • 1 lb cremini mushrooms, thinly sliced
  • ½ tsp freshly cracked black pepper
  • 1 Tbsp chopped Calabrian chili peppers (more or less depending on desired spice level)
  • ¼ cup minced Italian parsley
  • flaky salt for serving

Instruction

  • Heat 2 tablespoons of oil in a large skillet over medium heat, until it glistens
  • Stir in the sliced fennel
  • Once every slice is covered in oil, spread them out in a single layer
  • Season with ½ teaspoon of salt
  • Cover the pan with a lid 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, in a large stock pot set over high heat, bring 4 quarts of water to a rapid boil
  • Add the gnocchi and cook for 5 minutes, using a colander, drain and set aside
  • Add the sliced mushrooms and the remaining tablespoon of olive oil to the skillet with the fennel
  • Cook until mushrooms are tender, about 5 minutes
  • Add the par-cooked gnocchi, remaining ½ teaspoon of salt, pepper, Calabrian chilies and parsley to the skillet
  • Cook, stirring often, for another 2-3 minutes, until the gnocchi is tender
  • Remove from heat and serve warm topped with fennel fronds and flaky salt. Note: If you don’t like spicy food, feel free to use less of the Calabrian chilies
  • Likewise, if you love spice, feel free to use more!