Gnocchi with mushrooms and fennel
400 g fresh gnocchi
1 head fennel
1 small zucchini
10-12 cherry tomatoes
150 g fresh mushrooms
Curly parsley and fresh thyme
1 teaspoon dried thyme
2 tablespoons butter
1 tablespoon olive oil
Salt and pepper to taste
Cut the zucchini into slices and grill them on a non-stick pan, lightly brushed with oil. Place the ready ones in a covered container and salt them. Boil the gnocchi in a great volume of salted water until they start floating on the surface.
Meanwhile, prepare the other vegetables. Heat a little olive oil and butter in a deep skillet. Add mushrooms and fennel, sliced or diced. Cook for 5 minutes under cover. Add the zucchini (cut into half-moons) and cherry tomatoes. Continue cooking for 3 to 5 minutes. Season with salt, pepper and thyme.
When the vegetables are tender, add the drained gnocchi. Dip in a small piece of butter and let melt 1 further minute.
Serve the gnocchis hot sprinkled with chopped curly parsley.