1: Prepare the Parmesan lemon gnocchi according to package instructions.
2: Poach the fennel in olive oil until tender.
3: Roast the carrots and zucchini in the oven until golden.
4: Make the parmesan potato skin consommé by boiling potato skins and straining.
5: Serve the gnocchi with poached fennel, roasted carrots, and zucchini along with the consommé.
