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Parmesan Gnocchi with Tomato and Basil Sauce and Pan-Fried Lemon Sole
Handmade parmesan gnocchi served with a smooth tomato basil sauce and pan-fried lemon sole fillets.
Seafood
Main Course
Pasta
Gnocchi
Fresh Tomatoes
Estimated Nutrition
Calories
546.4
kcal / serving
2185.6 kcal total
Carbs
47.9
g
per serving
191.4 g total
Fat
26.3
g
per serving
105.2 g total
Protein
29.6
g
per serving
118.4 g total
Cook Time
45
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
CondimentsSauces
15
ml
Sun-Dried Tomato Paste
Dairy
75
g
Parmesan Cheese
Finely grated
GrainsCereals
110
g
Plain Flour
NutsSeeds
12
piece
Basil
Leaves
1
piece
Salt
To taste
1
piece
Black Pepper
Freshly ground, to taste
OilsFats
15
ml
Extra Virgin Olive Oil
For the sauce
45
ml
Olive Oil
For the gnocchi
15
ml
Olive Oil
For the fish
Seafood
2
piece
Lemon Sole
Fillets, skinned and split lengthways
Vegetables
1
piece
Onion
Finely chopped
500
g
Tomatoes
Fresh, roughly chopped
400
g
Chopped Tomatoes
Canned
600
g
King Edward Potatoes
Peeled and cut into chunks
Method
1
Heat olive oil in a large pan and fry onion and garlic for 5 minutes.
2
Add fresh tomatoes, canned tomatoes, and tomato paste then bring to a boil.
3
Simmer the sauce for 15 minutes.
4
Stir in basil leaves halfway through the simmering time.
5
Season with salt and pepper, cool slightly, and blend until smooth.
6
Boil potato chunks in salted water until tender.
7
Drain potatoes and heat briefly to remove excess moisture.
8
Pass potatoes through a ricer or sieve into a bowl.
9
Mix in flour, parmesan, seasoning, and 15ml of olive oil until smooth.
10
Transfer dough to a piping bag fitted with a large nozzle.
11
Pipe and cut 2.5cm lengths of dough directly into boiling water.
12
Poach gnocchi for 2 minutes once they float to the surface.
13
Drain gnocchi on kitchen paper using a slotted spoon.
14
Fry gnocchi in olive oil until golden-brown and keep warm.
15
Season the lemon sole fillets with salt and pepper.
16
Fry fish in olive oil for 3 minutes until golden.
17
Flip the fish and cook for one further minute.
18
Coat gnocchi with the tomato sauce and heat through.
19
Plate gnocchi and top with half a fillet of lemon sole.