Source: Marcella Hazan's Essentials of Classic Italian Cooking Ahead-of-time note: Gnocchi can be completely prepared and assembled in baking dish two days in advance. Cover tightly with plastic wrap before refrigerating. Keep the trimmings, too, in the refrigerator in a tightly sealed container. Lemon: If you have a microplane grater, you can grate the zest of one lemon right into the milk, or you can do what my friend does: add three lemon slices (about an 1.5-inches long) into the pot with the milk and then fish them out before spreading the batter onto the cookie sheet. To make fritters with the trimmings: Knead the trimmings together briefly into a ball up to a day or two before you plan to use them. When you are ready to make the fritters, divide the dough into croquette size pieces, adding a pinch of salt, shaping them into short, plump forms tapered at each end, about 2.5 inches in length — I just rolled them into a long snake and used my bench scraper to cup them into 1.5-inch pieces. Roll them in dry unflavored breadcrumbs and fry them in hot oil until they form a light crust all over. Sprinkle with salt. To make the salad: My friend simply arranged thinly sliced fennel, orange segments and olives on plates, seasoned with salt and pepper, and spooned over fresh lemon juice and olive oil. It was delicious. When I made this salad, I had a shallot vinaigrette on hand, so I just tossed the fennel and orange together with that vinaigrette, mounded it on plates, and shaved Parmigiano Reggiano over top. For two people you need about 1 bulb fennel thinly sliced (a mandoline is helpful here) and the segments from 1 to 2 oranges (blood or cara cara are nice). Here's how I make my shallot vinaigrette: Finely dice a shallot or two. Place in a bowl and cover with white balsamic vinegar, 3 to 4 tablespoons. Season with a pinch of kosher salt and a pinch of sugar. Let macerate for about 15 minutes. Whisk in ⅓ cup extra-virgin olive oil to start. It’s ok if the dressing is not totally emulsified. Taste and adjust with more oil, vinegar (or a squeeze of orange if you have one), salt, sugar, etc.