Ingredients

  • 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
  • Water
  • 2 eggs, beaten
  • 1 Teaspoon salt
  • 1 Cup all-purpose flour
  • 2 Tablespoons unsalted butter

Procedure

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.

Nutrition Facts Per Serving

Calories 210 (Calories from Fat 44%); Total Fat 10 ( Saturated Fat 3.5; Trans Fat 0; ); Cholesterol 80; Sodium 1250; Potassium 304; Total Carbohydrate 25; Dietary Fiber 2; Sugars 15; Protein 5; Calcium 36; Iron 2;

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There are many more ways to use raisins for healthy cooking. Take a look at our recipe page for more delicious dishes.
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Raisins are excellent food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.