sea bass gnocchi

Ingredience

2 fillets of sea bass or cod, any white flaky fish will work

Salt & pepper

1–2 tbsp olive oil

12–16 oz potato gnocchi

6 tbsp butter

A pinch of ground sage

2 cloves garlic, minced

2 handfuls cherry tomatoes, halved

¼ cup pine nuts, toasted

¼–½ cup Parmesan, grated

6–8 fresh basil leaves, torn

Zest of 1 lemon

Salt & pepper

Pokyny

1. Toast pine nuts

Toast in a dry pan over medium heat for 2–3 minutes. Set aside.

2. Cook the fish

Pat fish dry.

Season with salt + pepper.

Heat olive oil in a pan over medium-high.

Cook fish 3–4 minutes per side until golden and flaky.

Transfer to a plate and keep warm.

3. Cook the gnocchi

Boil gnocchi in salted water until they float (1–3 minutes). Keep about a cup of the pasta water. Drain and set aside.

4. Make the sage brown butter

In the same pan used for the fish, melt the butter over medium heat.

Add cherry tomatoes and let them cook until they have mostly all softened.

Add garlic and sage. Cook 30 seconds.

5. Combine everything

Add the cooked gnocchi into the brown butter pan. Toss to coat.

Add:

Toasted pine nuts

Parmesan

Basil

Lemon zest

Season with salt + pepper.

Add pasta water small amounts at a time until it is a silky sauce. You will probably only need about 1/4 cup

6. Plate

Spoon the gnocchi onto plates.

Place the fish on top.

Spoon a little extra brown butter + tomatoes over the fish.

Finish with extra Parmesan if you want.