They really look like lamb chops, don't they? It's actually a vegetarian dish. And it's delicious. Also a great way to use all these mushroom cans that sprouted in my pantry!!
Here we go:
2 fennel bulbs, trimmed, cut into 3/4-inch slices and cored
1/2 cup fine bread crumbs
1/2 cup finely ground Parmesan cheese
1/2 cup chopped parsley
2 eggs
1/2 cup flour
2 tablespoons extra-virgin olive oil
1 onion, diced
1/2 teaspoon Herbes de Provence
3 large garlic cloves, diced
3 small cans button mushrooms, drained and coarsely chopped
1 can chopped tomatoes with juice
1 can water
1/4 cup tomato paste
1 teaspoon dried oregano
1 bay leaf
1/2 cup chopped fresh parsley
1 cup gnocchi, cooked for 1 minute in salted boiling water
3 tablespoons extra-virgin olive oil
2 tablespoons finely grated Parmesan cheese for serving
Salt and pepper
Boil the fennel wedges in salted water for 15 minutes or until soft. Drain well and cool.
Make the tomato sauce: In a 3-quart saucepan, cook the onion and herbes de Provence in the olive oil until brown. Add the garlic and cook a minute. Add the mushrooms and cook for 5 minutes, stirring occasionally. Add the tomatoes and their juice, water, tomato paste, oregano, bay leaf and parsley. Bring to a boil. Reduce to a simmer and cook for 20 minutes. Adjust seasonings.
In a large bowl or small baking pan, mix the bread crumbs, Parmesan and 1/2 cup parsley.
In another bowl or pan, beat the eggs. Place the flour in a third dish.
Dip the cooled fennel wedges or slices in the flour, then the egg and finally the bread crumb mixture. Place in a single layer on a small baking sheet and refrigerate for at least 30 minutes. (Maybe made 3 hours ahead.)
In a non-stick frying pan, heat the last 2 tablespoons of olive oil and cook the fennel "chops" in two batches. Reserve the cooked ones in a 300°F. oven.
Quickly brown the gnocchi in the same pan for a minute or two.
Spoon some tomato sauce in a middle of each plate. Arrange 3 "chops" on top of the sauce and sprinkle with the seared gnocchi and Parmesan cheese.
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