- 1 medium-size bulb fennel, trimmed and cut into quarters
- 1 shallot, peeled and cut into quarters
- 2 Tablespoons olive oil
- 3/4 Cup California golden raisins
- 2 eggs, beaten
- 1 Teaspoon salt
- 1 Cup all-purpose flour
- 2 Tablespoons unsalted butter
For best results, prepare gnocchi serveral hours or a day ahead. Preheat oven to 375°F. In shallow baking pan, toss fennel and shallot with olive oil; season to taste. Roast in preheated oven at 375°F for 20 minutes or until tender. Measure raisins into 1-quart nonreactive saucepan and add enough water to cover. Heat to simmer over medium heat and cook for 3 minutes until raisins are plump; drain well and reserve.
Cool fennel mixture and process in food processor until smooth. Turn into mixing bowl; gently stir in raisins, beaten eggs and salt. Add flour and mix thoroughly, adding up to 1 tablespoon flour more if mixture is too wet. Divide dough into 2 equal portions. On a lightly floured surface, one portion at a time, roll into a rope about 3/4-inch in diameter. Cut each rope into 1-inch pieces; spread on lightly floured baking sheet and refrigerate, covered with plastic wrap for up to 12 hours. Then, drop into lightly salted, simmering water. Cook until gnocchi float to top, about 3 minutes. Remove and keep warm. Just before serving, melt butter over medium heat and sauté gnocchi until lightly crisp and heated through. Serve hot.
Note: See recipes for Roast Tenderloin of Beef with Fennel-Raisin Gnocchi, Wilted Watercress, and California Raisin Caponata and Syrah Butter.