******26/56 FENNEL/GNOCCHI ROMANA WITH TOMATO-FENNEL BROTH

Gnocchi

RECIPE 26/56  GNOCCHI ROMANA WITH TOMATO-FENNEL BROTH
see March 19 review

INGREDIENTS
GNOCCHI
2 3/4 cups milk
3/4 cup semolina flour (coarse form of durum wheat primarily used in making pasta and can be found in baking section or ethnic section of store)
3 eggs, lightly beaten
1/2 cup grated fresh Parmesan cheese, divided
3 Tbsp butter, melted, divided
1 Tbsp fresh tarragon leaves, finely chopped
1/2 tsp salt

BROTH
1 small fresh fennel bulb
3 shallots
3 garlic cloves, pressed
2/3 cup dry white wine (Sauvignon Blanc)
2 cans (14.5 oz) no salt added petite diced tomatoes, undrained
3 Tbsp butter
2 Tbsp fresh tarragon leaves, finely chopped
3/4 tsp sugar
1/2 tsp salt
1/4 tsp coarsely ground black pepper

DIRECTIONS
PREP TIME 20 MINUTES   TOTAL TIME 1 HOURS  YIELD 6 CALORIES 380

1.  Preheat oven to 450.  For gnocchi, line large sheet pan with Parchment paper;  set aside.  In 3 qt Saucepan, bring milk to a simmer over medium heat;  slowly whisk in flour.  Cook 4 to 5 minutes or until mixture is very thick, whisking constantly (gets thick quickly, the longer it cooks the thicker it gets, in 4 to 5 minutes the raw flour taste will cook out and makes the gnocchi light and fluffy).  Remove Saucepan from heat.  Add 1/3 cup of the Parmesan cheese.  2 kTbsp of the butter, tarragon and salt; mix well.   Set dough aside to cool 10 minutes, stirring constantly.

2.  Using Small Scoop, drop 36 generous scoops of dough onto prepared sheet pan, spacing 1/2 inch apart.  Brush gnocchi with remaining 1 Tbsp butter; sprinkle with remaining 3 Tbsp Parmesan cheese.  Bake 20 to 25 minutes or until gnocchi are light golden brown.  Remove sheet pan from oven to Cooling Rack.

3.   Meanwhile, for broth, trim fronds from fennel, snip fronds with Shears and set aside.  Slice fennel stalks and bulb crosswise into 1/8 inch thick slices; cut slices in half.  Thinly slice shallots.  Spray with canola oil.  Heat over medium-high heat 1 to 3 minutes or until shimmering.  Add fennel, shallots and pressed garlic to Skillet; cook 2 to 3 minutes or until fennel is crisp-tender.  Add wine; cook 1 minute.  Add tomatoes, butter, tarragon, sugar, salt and black pepper.  Cook, uncovered, 2 to 3 minutes or until broth is simmering, stirring occasionally.

4.  To serve, divide broth among serving bowls; top with gnocchi.  Garnish with snipped fennel fronds.