Fennel & Gnocchi Salad With Fennel-Frond Pesto - Cuisine Magazine - From New Zealand to the World
Here is a lovely double fennel salad, a wonderful way to show how we can create an entire meal around one vegetable: crunchy shaved raw fennel is slathered in f
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Ingredients
- extra virgin olive oil
- 750g gnocchi
- sea salt
- black pepper
- 2 baby fennel bulbs (about 375g) or 1 regular fennel bulb (about 350g), finely sliced
- ¾–1 cup Fennel-frond Pesto ( see recipe )
- 1 handful grated parmesan, pecorino or cheddar
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