Sea Bass and Blush Tomato Gnocchi
with Spinach and Parmesan
Perfectly seared sea bass and pillowy gnocchi in a creamy sauce are cozy and perfect for a cool evening. Fresh basil and spinach add a hit of welcome freshness to this saucy dish.
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
280 g
Sea Bass
(Contains Sea bass)
350 g
Gnocchi
(Contains Wheat, Egg May contain Fish, Gluten, Milk, Mustard, Soy, Sulphites, Crustaceans)
227 g
Baby Tomatoes
113 mL
Cream
(Contains Milk)
2 tbsp
Garlic Spread
(Contains Soy May contain Sulphites, Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
56 g
Yellow Onion, chopped
7 g
Basil
56 g
Baby Spinach
4 tbsp
White Cooking Wine
(Contains Sulphites May contain Sesame, Wheat, Gluten, Tree nuts, Mustard, Soy, Egg, Fish, Milk, Sulphites, Crustaceans)
4 g
Garlic Salt
(May contain Milk, Sulphites, Wheat, Tree nuts, Triticale, Mustard, Soy, Sesame, Peanuts)
Not included in your delivery
2 tbsp
Butter*
(Contains Milk)
1 tbsp
Oil*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Halve tomatoes.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high.
- When the pan is hot, add 1 tbsp (2 tbsp) butter, then swirl until melted. Add gnocchi.
- Cook, turning occasionally, until golden, 5-6 min.
- Remove from heat.
- Meanwhile, heat another large non-stick pan over medium-high.
- Pat sea bass dry with paper towels, then season with half the garlic salt and pepper.
- When the pan is hot, add 1 tbsp oil, then sea bass, skin-sides down. (NOTE: For 4 ppl, cook sea bass in two batches, using 1 tbsp oil per batch.)
- Cook until skin is crispy, 2-3 min. Flip and cook until sea bass is opaque and cooked through, 2-3 min.**
- Remove fish to plate. Keep warm.
- In same skillet used for the fish, heat 1 tbsp (2 tbsp) butter over medium.
- When the butter is melted, add onions and tomatoes. Season with remaining garlic salt and pepper.
- Cover and cook, stirring occasionally, until tomatoes soften, 3-4 min.
- Add wine, cream and 1/4 cup (1/2 cup) water. Bring to a boil over high. [tester: please confirm water amount.]
- Once boiling, reduce heat to medium and cook, stirring often, until sauce thickens slightly and spinach is wilted, 2-3 min.
- Add gnocchi, spinach, garlic spread and half the Parmesan. Pick basil leaves from stems, then roughly tear. Add half to pan. Toss to coat.
- Divide gnocchi between plates.
- Sprinkle remaining Parmesan and basil over top.
- Top with sea bass.
