Instructions

• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the thinly sliced fennel and season with ½ teaspoon of salt. Cover the skillet with a lid and cook, undisturbed, for 5 minutes. Remove the lid and continue cooking, stirring often, until the fennel turns golden brown and becomes tender (around 8 minutes).
• Over high heat, bring a large pot of water to a rapid boil. Add the gnocchi and cook until the parcels of gnocchi rise to the surface of the water (around 5 minutes). Drain the gnocchi using a colander and set aside.
• Add the sliced mushrooms and the remaining tablespoon of olive oil to the skillet with the fennel. Cook for around 5 minutes until the mushrooms are tender.
• Add the gnocchi to the skillet along with the remaining ½ teaspoon of salt, black pepper, chili, and parsley. Cook, stirring often, for a further 2 to 3 minutes until the gnocchi is fully tender.
• Remove from the heat, divide equally between bowls, garnish with fennel fronds, and serve immediately.