Fennel and gnocchi salad with fennel frond pesto from Tenderheart: A Book About Vegetables and Unbreakable Family Bonds (page 203) by Hetty Lui McKinnon

Ingredients

gnocchi
baby fennel
Show all ingredients...
Serves : 4
EYB Comments

Can substitute potatoes for gnocchi; and pecorino cheese, cheddar cheese, or nutritional yeast for Parmesan cheese.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute potatoes for gnocchi; and pecorino cheese, cheddar cheese, or nutritional yeast for Parmesan cheese.
eyeGillian on February 19, 2025

This was a fabulous meal - especially with our homemade sweet potato gnocchi. I sliced the fennel finely with a mandolin and it was delicious tossed with pesto. I also found the pesto too oily, although adding lots of Parmesan made the texture drier. I also added a good squeeze of lemon juice. Definitely will make again.
patioweather on May 14, 2024

My partner loved it. I found the pesto too oily so I will make it again (to use up fronds) but use less oil.
SheilaS on June 27, 2023

This was really good. Bright, fresh flavors. Doesn't scream FENNEL! My only adjustment was a big squeeze of lemon juice. Next time, I'll try slicing the fennel more thinly but I did like the crunch of the thicker slices.