Pan-fried fish with gnocchi
Gnocchi are a favourite for many and these soft pillows of potato won't disappoint. Perfectly paired with crunchy beans and fish with pesto to flavour.
SERVES4
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
TIME TO MAKE1 - 2 hours
MEAL TYPEDinner
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Method
Gnocchi
- Boil the potatoes in water until soft but not overcooked and waterlogged
- Drain thoroughly
- Return potatoes to the pot and stir over heat to further dry them out
- Remove from the heat and mash, preferably with a Mouli or potato ricer
- Allow to cool to room temperature
- Knead in flour to form a smooth dough
- On a well-floured bench break off pieces of dough and form 2cm balls
- With two fingers roll the gnocchi balls along a fork to create ribs on one side and an indent on the side
- Bring a large pot of water to the boil
- Drop the gnocchi into the water a few at a time
- Once they rise to the surface lift them out and place on a large flat tray
- Ensure that there is enough room on the tray for all the gnocchi to form a single layer
- To stop them from sticking add a small amount of olive oil
- Serve immediately or allow to cool in a single layer on the tray
Fish and beans
- Heat a frying pan with a little olive oil and fry the fish fillets until browned on each side and just cooked through
- Boil the green beans until just cooked
- Serve with basil pesto and lemon
This recipe has kindly been supplied by Moretons Bar and Restaurant in Auckland where it features on their fantastic new menu
- Gnocchi
- 500 gagria potatoes, peeled
- 1/2 cupwhite flour
- 1egg
- To serve
- 480 gtarakihi fillets
- 120 ggreen beans, trimmed
- 4 tbspbasil pesto
- 4lemon wedges
Per serve
- Energy1333kJ
- Total Fat10.2g
- Saturated Fat2g
- Total Carbohydrate28.5g
- Sugars1.6g
- Dietary Fibre2.7g
- Sodium153mg
Method
Gnocchi
- Boil the potatoes in water until soft but not overcooked and waterlogged
- Drain thoroughly
- Return potatoes to the pot and stir over heat to further dry them out
- Remove from the heat and mash, preferably with a Mouli or potato ricer
- Allow to cool to room temperature
- Knead in flour to form a smooth dough
- On a well-floured bench break off pieces of dough and form 2cm balls
- With two fingers roll the gnocchi balls along a fork to create ribs on one side and an indent on the side
- Bring a large pot of water to the boil
- Drop the gnocchi into the water a few at a time
- Once they rise to the surface lift them out and place on a large flat tray
- Ensure that there is enough room on the tray for all the gnocchi to form a single layer
- To stop them from sticking add a small amount of olive oil
- Serve immediately or allow to cool in a single layer on the tray
Fish and beans
- Heat a frying pan with a little olive oil and fry the fish fillets until browned on each side and just cooked through
- Boil the green beans until just cooked
- Serve with basil pesto and lemon
This recipe has kindly been supplied by Moretons Bar and Restaurant in Auckland where it features on their fantastic new menu
Ingredients
- Gnocchi
- 500 gagria potatoes, peeled
- 1/2 cupwhite flour
- 1egg
- To serve
- 480 gtarakihi fillets
- 120 ggreen beans, trimmed
- 4 tbspbasil pesto
- 4lemon wedges
Ingredients
- Gnocchi
- 500 gagria potatoes, peeled
- 1/2 cupwhite flour
- 1egg
- To serve
- 480 gtarakihi fillets
- 120 ggreen beans, trimmed
- 4 tbspbasil pesto
- 4lemon wedges
Nutrition Facts
Per serve
- Energy1333kJ
- Total Fat10.2g
- Saturated Fat2g
- Total Carbohydrate28.5g
- Sugars1.6g
- Dietary Fibre2.7g
- Sodium153mg
Method
Gnocchi
- Boil the potatoes in water until soft but not overcooked and waterlogged
- Drain thoroughly
- Return potatoes to the pot and stir over heat to further dry them out
- Remove from the heat and mash, preferably with a Mouli or potato ricer
- Allow to cool to room temperature
- Knead in flour to form a smooth dough
- On a well-floured bench break off pieces of dough and form 2cm balls
- With two fingers roll the gnocchi balls along a fork to create ribs on one side and an indent on the side
- Bring a large pot of water to the boil
- Drop the gnocchi into the water a few at a time
- Once they rise to the surface lift them out and place on a large flat tray
- Ensure that there is enough room on the tray for all the gnocchi to form a single layer
- To stop them from sticking add a small amount of olive oil
- Serve immediately or allow to cool in a single layer on the tray
Fish and beans
- Heat a frying pan with a little olive oil and fry the fish fillets until browned on each side and just cooked through
- Boil the green beans until just cooked
- Serve with basil pesto and lemon
This recipe has kindly been supplied by Moretons Bar and Restaurant in Auckland where it features on their fantastic new menu
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