Roasted seafood gnocchi
- Serves: 2
- Preparation time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
- 500g/1lb gnocchi
- 300g/10 oz mixed seafood (Such as King prawns/shrimp, squid, mussels, and clams)
- 100g/3½ oz cherry tomatoes, halved
- 150ml/½ glass of white wine
- 50g/2 oz chorizo, sliced
- 1 red onion, roughly chopped
- 1 red bell pepper, roughly chopped
- 1 lemon, roughly chopped
- 2 tbsp. olive oil
- ½ tspn. fennel seeds
- 1 garlic clove, chopped
- Black pepper
This roasted seafood gnocchi recipe was created and sent to Kitchen Geekery by Catherine Baldridge.
This 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!
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!