Roasted seafood gnocchi is something a bit different, and combines some really big flavours into one dish.This roasted seafood gnocchi recipe is based on a combination of three other recipes, – the first; roasted seafood with roast potatoes, the second; roast gnocchi – roasting the gnocchi as a quick roast potato – and one of my own recipes; gnocchi with crayfish, and chorizo. I combined the best bits of these three recipes to create a new one.Use the seafood of your choice, but try to choose a variety of colours, tastes, and textures as it really makes the dish more enjoyable. I like to go to my local fishmongers, to see what produce appeals that day – one perk from shopping at a fishmonger was a lesson on how to prepare squid – most useful!Have some side bowls and napkins at the ready when you eat this meal – as it can be quite messy to eat, but its definitely worth it!This roasted seafood gnocchi recipe was created and sent to Kitchen Geekery by Catherine Baldridge.
- 500 g gnocchi
- 300 g mixed seafood (such as king prawns/shrimp, squid, mussels, and clams)
- 100 g cherry tomatoes (halved)
- 150 ml white wine
- 50 g chorizo (sliced)
- 1 red onion (roughly chopped)
- 1 red bell pepper (roughly chopped)
- 1 lemon (roughly chopped)
- 2 tbsp olive oil
- ½ tsp fennel seeds
- 1 garlic clove (chopped)
- black pepper
- The preparation involved with this dish really depends on your choice of seafood; but in general remember to; discard any open mussels, clean and de-beard the shells of any seafood and rinse away any grit and dirt.
- If you are using squid, you should cut it into rings and soak in milk for 15 minutes as it will prevent it going rubbery during cooking.
- In an ovenproof dish, heat the olive oil and add the onion, red pepper, garlic, chorizo and tomatoes and place the dish in the pre-heated oven (220ºC/425°F or Gas Mark 6) for 10 minutes.
- To this mixture add the gnocchi, fennel seeds, and lemon chunks, and roast for a further 10 minutes.
- Add the seafood and wine, stir, then and return the dish to the oven one last time for another 10-15 minutes – or until the shells of the mussels open and the prawns turn pink.
- Season well with freshly ground black pepper and serve in pasta bowls. You shouldn't need any other accompaniments – except maybe a glass of good white wine!
If you love Italian food, you might find our article about Italian Food Terms useful.