Sea Bass and Blush Tomato Gnocchi
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Sea Bass and Blush Tomato Gnocchi

Sea Bass and Blush Tomato Gnocchi

with _____

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.

Allergènes:
Bar
Blé
Oeuf
Lait
Soya
Sulfites

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation20 minutes
Temps de cuisson7 minutes
DifficultéFacile

Ingrédients

quantité par portion

280 g

Loup de mer

(Contient Bar)

350 g

Gnocchis

(Contient Blé, Oeuf Peut contenir Poisson, Gluten, Lait, Moutarde, Soya, Sulfites, Crustacés)

227 g

Petites tomates

113 ml

Crème

(Contient Lait)

2 cs

Tartinade à l'ail

(Contient Soya Peut contenir Sulfites, Lait)

¼ tasse(s)

Parmesan, râpé grossièrement

(Contient Lait)

56 g

Oignon, haché

7 g

Basilic

56 g

Jeunes épinards

4 cs

Vin blanc de cuisine

(Contient Sulfites Peut contenir Sésame, Blé, Gluten, Noix, Moutarde, Soya, Oeuf, Poisson, Lait, Sulfites, Crustacés)

4 g

Sel d'ail

(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)

Pas inclus dans votre livraison

2 cs

Beurre*

(Contient Lait)

1 cs

Huile*

0.13 cc

Sel*

0.13 cc

Poivre*

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Informations nutritionnelles

Énergie (kcal)1000 kcal
Graisses59 g
dont saturés27 g
Glucides81 g
dont sucres10 g
Fibres7 g
Protéines45 g
Cholestérol175 mg
Sel1960 mg
Gras Trans1.5 g
Potassium1450 mg
Calcium225 mg
Fer4 mg

Ustensiles

Grande poêle antiadhésive
Cuillères à mesurer
Verre doseur

Instructions

1
  • Halve tomatoes.
  • Roughly chop spinach.
2
  • 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.
3
  • 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.
4
  • 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.
5
  • 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.
6
  • Divide gnocchi between plates.
  • Sprinkle remaining Parmesan and basil over top.
  • Top with sea bass.