Monday, 17 October 2016

Fennel and Tomato Gnocchi Bake

This handily used up a leftover half bulb of fennel and some of the huge amount of tomatoes I have from my garden! The original recipe uses pasta but I swapped it for gnocchi and it was yum!

Fennel and Tomato Gnocchi Bake (adapted from The Guardian)
(Serves 4)

300g gnocchi
2 tbsp oil
1 fennel bulb, sliced
200g cheddar, grated
100ml half-fat creme fraiche
1 tbsp dijon mustard
335g cherry tomatoes, halved
salt and pepper

For the breadcrumb topping
2 tbsp olive oil
100g white breadcrumbs
zest 1 lemon

First make the breadcrumbs. Put the oil in a small pan over a medium heat. Fry the breadcrumbs until golden. Add the lemon zest, some salt and fry for a min more. Remove from the heat.

Bring a pan of water to the boil, add the gnocchi and cook for 2 mins less than the time on the packet. Drain, reserving some cooking water.

Preheat the oven to 180C.

Put the oil in a saucepan large enough to hold the cooked pasta. Fry the fennel over a medium heat until soft and starting to brown. Add the creme fraiche and reduce the heat. When the creme fraiche is warm, add the grated cheese, leave to melt, and stir to combine. Add the mustard and the tomatoes and stir again. Add the cooked pasta along with a splash or two of its cooking water (you want it pretty saucy) and mix until combined. Season to taste.

Spoon into a roasting dish and top with the lemony breadcrumbs. Bake in the oven for 15-20 mins. Serve.

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