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Pan-Seared Red Fish with Pumpkin Fall Gnocchi
Prep time: 45 minutes
Cook time: 2 hours
Fall Pumpkin Gnocchi
1 large russet potato
1 egg, beaten
¾ cup roasted pumpkin
1 ½ cups all-purpose flour, plus extra for dusting
1 tbs chopped parsley
Salt and pepper to taste
2 fl oz olive oil
1 of your favorite apples, skinned and cubed
1 cup oven dried tomato or ¼ julienned sun dried tomato
1 cup of roasted squash or more pumpkin
1 bunch scallions, whites only (reserve greens for sauce)
4 fl oz Apple Juice or your favorite fruit juice
Chopped parsley or sage
4 oz butter
Grated Manchego or Parmesan if desired
Directions: Bake or steam potato with skin on, peel and rice pulp. Split small pumpkin, salt and roast covered in foil. Remove pulp, rice, and let drain.
Make well with flour and add beaten egg, parsley, pumpkin, seasoning and potato. Use favorite tool to mix: fork, spatula, or hand. Just don’t over mix! Let dough rest, covered, for ten minutes.
Section dough into four; roll out into tubes that are ¾” thick. Cut and blanch in simmering salted water, when they float they are ready. You can store prepared gnocchi in the refrigerator for up to three days, or in the freezer for up to six months.
Sear prepared gnocchi in hot oil until they begin to brown; add pumpkin, scallions and apple, cook for a minute. Add juice and reduce. Finish with butter and herb, season to taste.
4 six to eight ounce filets, with or without skin
1 fl oz olive oil
3 fl oz white wine
4 oz butter
½ fresh lemon
Scallion greens, sliced
Directions: Season fish with salt and cracked pepper. Sauté fish until cooked through and reserve to warm plate. Deglaze pan with white wine and allow to reduce by half. Melt butter in pan and allow to brown slightly. Add lemon juice and scallion greens. Serve fish on a bed of gnocchi, and spoon sauce over the filet.