Swordfish And Butternut Squash Gnocchi With Leek Sauce
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
62
Sourness
38
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
1
Oil1 small
Potato (idaho, rinsed)1 tbsps
Asiago Cheese (grated)1
Egg Yolk30 g
Butter30 g
Shallot (chopped)90 g
White Wine1 cup
Chicken Stock1 cup
Heavy Cream200 g
Swordfish (cleaned)Directions:
1
For the gnocchi: Preheat the oven to 375 degrees F
2
Very lightly oil one of the cut sides of the squash and season with salt
3
Place the potato and squash on a sheet pan and bake until both are tender and able to be pierced with a knife, 30 to 45 minutes
4
Scoop the squash out of the outer skin, transfer to a blender and blend until smooth
5
Set aside
6
Peel the skin off of the potato
7
Grate the potato with a box grater and transfer to a bowl to cool slightly
8
When the potato is just warm and there is no visible steam, add the butternut squash puree, flour, cheese, egg yolk and some salt
9
Using your hands, mix to form a dough
10
Once the dough forms, move to a smooth surface and gently knead the dough for 3 to 5 minutes, adding flour as needed
11
Cover and allow the dough to rest for 15 to 20 minutes
12
Cut the dough into strips and roll to form the cut dough into even shaped logs
13
Cut the gnocchi to size, each about 1-inch long
14
Use a fork on a floured surface to shape the gnocchi into uniform pillows Put the gnocchi in boiling salted water just until the gnocchi float, only a few minutes
15
For the sauce: Melt the butter in a small pot over medium-low heat, then add the shallots and leeks and sweat without achieving any color, 5 minutes
16
Add the wine and reduce for 2 to 3 minutes
17
Add the stock, lower the heat and simmer for 5 minutes
18
Add the cream and cook for 3 to 5 minutes
19
Transfer the sauce to a blender, process until smooth and adjust the seasoning
20
For the swordfish: Heat two pans over medium-high heat, one with the butter and one with the oil
21
Sprinkle the fish with salt and pepper, and sear in the oiled pan
22
Once it is seared, flip the fish and lower the heat until cooked through
23
In the other pan, sweat the shallots, then add the gnocchi and heat through
24
Adjust the seasoning, then stir in the herbs
25
To serve, arrange the gnocchi on a plate or bowl
26
Place the fish on top and spoon the leek sauce around
27
Garnish with crispy fried leeks, if desired