Finocchi Gratinati (Italian Baked Fennel Gratin)

If you’ve ever bought fennel and had no idea what to do with it, this is the recipe that’ll change everything. Finocchi gratinati is a classic Italian side dish where fennel is baked with breadcrumbs, cheese, and herbs until golden and crispy. It’s comforting, simple, and so much more than the sum of its parts.

This one-pan dish is easy to prepare, budget-friendly, and absolutely delicious. The fennel softens in the oven and its subtle aniseed flavour mellows beautifully. Paired with juicy cherry tomatoes, pine nuts, and a crispy golden topping, it becomes a must-try recipe—especially if you’re looking for something different and seasonal.

You’ll love this dish because it’s fuss-free, naturally gluten-free if you use GF breadcrumbs, and the best way to fall in love with fennel. Serve it warm as a side or enjoy the leftovers cold in a salad.

Why You Should Give Fennel A Chance

Fennel is a bulb-shaped vegetable with a mild aniseed flavour and a wonderfully crunchy texture when raw. Native to the Mediterranean, it’s used widely in Italian cooking but is still underappreciated in many UK kitchens. What’s interesting is that every part of the fennel plant is edible—from the bulb to the feathery fronds and even the seeds, which are often used as a spice.

Nutritionally, fennel is packed with goodness. It’s low in calories but high in fibre, which supports digestion and helps keep you feeling full. It also contains vitamin C, potassium, and a unique compound called anethole, which has anti-inflammatory and antimicrobial properties. Fennel is also known for its traditional use in soothing bloating and supporting gut health—making it a great ingredient for anyone focusing on wellness, more info here. Whether you’re roasting, braising, or baking it like in finocchi gratinati, fennel is definitely worth a place on your plate.

Fennel is often eaten raw in salads, especially in Italian cuisine, where it’s loved for its fresh crunch and subtle aniseed flavour. But if raw fennel isn’t your thing—this baked version might just change your mind. Roasting fennel completely transforms it: the texture softens, the flavour mellows, and the edges go beautifully golden and crisp. 

What Is ‘Finocchi Gratinati’?

Finocchi gratinati is a classic Italian side dish made with fennel baked until golden and crispy. “Finocchi” means fennel, and “gratinati” refers to the golden topping, usually made with breadcrumbs, cheese, and a drizzle of olive oil. It’s a popular recipe in many Italian homes—especially in winter and spring when fennel is in season.

Baking softens the fennel and brings out its natural sweetness, while the topping adds texture and flavour. It’s a brilliant way to turn this often-underused vegetable into something comforting, delicious, and full of character. If you’ve never been sure how to cook fennel, this recipe is the perfect place to start.

Tips

• Slice evenly: Make sure to slice the fennel and onion thinly and evenly so they roast and crisp up at the same time.
• Don’t skip the pine nuts: They add a delicious buttery crunch and complement the roasted fennel perfectly.
• Want to make it gluten free?: Use gluten-free panko or blitz your own GF bread into crumbs.
• Cheese swap: You can replace Parmesan with a hard sheep’s cheese or a vegan Parmesan alternative.

Swaps

Panko breadcrumbs: Regular breadcrumbs or GF version work well. For extra crunch, toast them lightly first.
Parmesan cheese: Pecorino or Grana Padano work too. For a dairy-free version, use a vegan hard cheese.
Pine nuts: Toasted almonds or walnuts also add lovely texture and nutty flavour.
Fennel: This dish is made for fennel, but if you’re short, try adding a bit of courgette or leeks alongside it.
Cherry tomatoes: Use sliced regular tomatoes or sun-dried tomatoes for a more intense flavour.

Storage

Fridge: Store leftovers in an airtight container for up to 3 days.
Freezer: Not recommended, as fennel can go watery when defrosted. Best enjoyed fresh.

More Mediterranean Traybake

• Gnocchi Alla Sorrentina
• Pesce al Cartoccio (Italian-Style Baked Fish In Parchment)
• One-Tray Baked Feta Chickpeas
• Shell Pasta