Fennel Gnocchi In Vegetable Broth

• 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.

fennel bulbs, olive oil, potatoes, allpurpose, garlic, salt, freshly ground pepper, chicken broth, oilcured olives, red bell peppers, scallions, parmesan cheese, basil, mint leaves

Taken from cooking.nytimes.com/recipes/5433 (may not work)