Fennel & Cannellini Bean Casserole with Parmesan Gnocchi Topping

Serves 6/8

Preparation and Cooking 2 Hours

• 3 x 250g – 300g bulbs fennel
• 1 medium onion, sliced
• 2 garlic cloves, thinly sliced
• 300g can cannellini beans, drained
• 400g can chopped tomatoes
• 5 tablespoons white wine
• 2 tablespoons chopped flat leaf parsley
• 6 basil leaves, chopped roughly

Topping:

• 2 x 400g packs potato gnocchi
• 3 tablespoons extra virgin olive oil
• 25g coarsely grated parmesan cheese
• salt
• freshly ground black pepper

Oven: 180ºC/350ºF/Gas Mark 4
1. Trim the top stalks, green leaves and a slice from the base of the fennel. Remove any damaged outer leaves then cut each bulb into four quarters through the base. Boil the fennel, with the sliced onion for 3 minutes. Drain thoroughly.
2. Transfer the fennel and onion to the dish together with the garlic, beans, tomatoes, wine, herbs and plenty of seasoning. Cover with an aluminium foil and cook in the oven for 1¼ hours, or until the fennel is tender.
3. While the casserole is cooking prepare the gnocchi. Boil a large pan of lightly salted water. Add the gnocchi and once boiling again, cook for 2-3 minutes, drain well. Return the gnocchi to the pan stirring in the olive oil, parmesan cheese and plenty of freshly ground black pepper.
4. Remove the foil from the casserole and spread the gnocchi evenly over the vegetables. Return to the oven for 10-15 minutes to reheat and lightly brown the topping.
5. Serve hot straight from the dish.
6. Bon Appétit!

Note
This substantial vegetable recipe makes a delicious meal on it’s own, or it can be served with roasted or grilled meats