Bring a large stockpot of lightly salted water to a boil. Cook gnocchi according to package directions; drain, reserving 1/4 cup pasta water, and set aside.
Recipe
Author
Chef Edi, EdItalian
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Description
A whole Italian meal in under an hour? Yup! It can be done with EdItalian's Cod Cream Gnocchi.
Click to watch Chef Edi make his Cod Cream Gnocchi recipe.
For more recipes from Chef Edi, go to HSTV.com.
Servings and Ingredients
Ingredients
Serves 3
| Quantity | Ingredient | Add |
|---|---|---|
| Cod Cream Gnocchi | ||
| 1 (1-lbs.) pkg. Gustare Vita original gnocchi | ||
| 3 tbsp. Gustare Vita extra virgin olive oil, divided | ||
| 2 tbsp. Kerry Gold unsalted butter | ||
| 3 clove(s) black garlic, or regular garlic, minced or pressed | ||
| 1 lbs. cod, thawed if frozen | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
| 1 lemon, zested | ||
| 2 tbsp. brandy | ||
| ½ (8-oz.) container crème fraiche | ||
| ½ c. Pecorino Romano cheese, shredded | ||
| ½ (0.8-oz.) pkg. fresh mint, chopped | ||
| ½ (0.8-oz.) pkg. fresh basil, chopped | ||
| ¼ c. dry white wine, such as Pinot Grigio | ||
| Lemon-Arugula Salad | ||
| 4 c. fresh arugula | ||
| ⅓ c. sundried tomatoes, thinly sliced | ||
| 3 tbsp. Gustare Vita extra virgin olive oil | ||
| 2 tbsp. fresh lemon juice | ||
| ½ (0.8-oz.) pkg. fresh mint, chopped | ||
| ½ (0.8-oz.) pkg. fresh basil, chopped | ||
| Hy-Vee salt | ||
| Hy-Vee ground black pepper | ||
Things To Grab
- Large stockpot
- Colander
- Paper towels
- 2 large skillets with lids
- Emulsion blender or traditional blender
- Small bowl
- Large bowl
Directions
Pat cod dry with paper towels and cut thick portion of cod into 3 equal fillets; set aside. Chop thin portion of cod into small 1/4-to-1/2-inch pieces; set aside.
Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in black garlic; saute 30 seconds, or until fragrant. Add chopped cod, and season with lemon zest, salt, and pepper.
Stir in brandy and carefully ignite to produce a flame. Once flame has disappeared, stir in crème fraiche and reduce heat to medium-low. Cook for 3 to 5 minutes on low heat or until hot and bubbly. Stir in 1/4 cup pasta water and Pecorino Romano cheese.
Hyvee Culinary Expert Tip
Alcohol is very flammable! To avoid burns, remove skillet from heat and use a lighter with a long neck and carefully ignite the brandy. The flame may be faint or transparent, so make sure the skillet is no longer ignited before placing back on the burner.
Using an emulsion blender, or traditional blender, to blend until ingredients are well combined. Place sauce back into skillet. Add gnocchi and warm through. Set aside and keep warm.
Add remaining 2 tablespoons olive oil to another large skillet over medium-high heat. Season cod with salt and chopped fresh mint and basil. Sear for 4 minutes, flipping once halfway through, or until a crust forms. Add white wine to pan and cover; reduce heat to medium-low. Steam cod for 6 to 8 minutes or until cooked through (145 degrees).
Make Lemon Arugula Salad: In a small bowl, whisk together olive oil, lemon juice, mint, and basil; season, to taste, with salt and pepper. Add arugula and sundried tomatoes to a large bowl. Toss with dressing and set aside.
Serve Lemon Arugula Salad topped with steamed cod alongside Cod Cream Gnocchi. Garnish with additional chopped fresh mint and basil, if desired.
Nutrition facts
Servings
930 Calories per serving
Amounts Per Serving
- Total Fat: 55g
- Cholesterol: 160mg
- Sodium: 1210mg
- Total Carbohydrates: 62g
- Protein: 37g
Daily Values
0%
Iron 10%
0%
Calcium 25%
0%
Vitamin D 6%
0%
Potassium 15%
Recommended Pairing
Recommended Pairing
Bastianich Rosato rose wine