Place the water, butter, and salt into a saucepan and simmer.
Add the flour and stir until the dough is smooth and pulls away from the pan sides.
Process the dough with eggs in a food processor until smooth.
Transfer to a bowl and stir in the herbs and cheese.
Place dough in a piping bag and rest for 30 minutes.
Simmer salted water and pipe dough, cutting into 2.5cm lengths directly into the water.
Poach gnocchi for 2 minutes after they float, then drain on paper towels.
Heat oil and half the butter in a pan and place seasoned fish skin-side down.
Fry for 4 minutes until crisp, turn, and cook for 2 more minutes.
In another pan, sauté shallots in the remaining butter until soft.
Add wine and reduce by half.
Add cream and reduce by one third.
Season and add beans, artichokes, and gnocchi to heat through.
Add parsley and serve topped with the sea bass.