I pickled beets and turnips a couple of days ago, and had one of each left over, so I steamed them until soft, then puréed them and added egg yolk and rye flour to make gnocchi dough. Today we used it, along with tilapia and garden goodies. Fennel, celery, onion, and carrot sweated while I rolled, cut, and boiled the gnocchi. Then veggies out and gnocchi into the same pan but with duck fat to brown all over. The fish got a cornmeal and spice dredge, and replaced the gnocchi along with a bit of oil to keep it going. Last, lots of multicolored cherry tomatoes and herbs deglazed with wine dissolved all the gorgeous brown stuff off the bottom of the now well-seasoned pan. Fish, atop gnocchi/mirepoix mixture, surrounded by tomatoes and topped with fennel frond is what you see here: rich, crusty fishy goodness with superfresh al dente fennel crunch, chewy earthy gnocchi and sweet, tangy tomatoes all melded together into a perfect late summer meal.
