Gnocchi À La Eni
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 packs gnocchi
- 500 g fish (s), preferably salmon
- 1 can coconut milk
- 2 cups cream
- 1 onion (s)
- 1 clove garlic
- 2 tablespoon fish sauce
- 250 g peas, frozen
- 1 cube vegetable stock
- 2 tablespoon tomato paste
- some olive oil
- some chili powder or Tabasco
Print Recipe
Pin Recipe Instructions
- First cut the fish into cubes or approx. 1 cm wide strips. Salmon should be used for strips, as it does not disintegrate when seared. Peel the onion and garlic and cut into fine cubes.
- Let some olive oil get hot in the pan and let the onions and garlic soften until translucent. Then add the fish and fry until it gets a little color, about 5-7 minutes. Make some space in the middle and add the tomato paste to the pan. Roast this for a few minutes and then toss everything well.
- In the meantime, prepare the gnocchi according to the instructions on the package (boiling water, put the gnocchi in and take them out when they swim up).
- Mix the cream and coconut milk in a measuring cup with a whisk and add the stock cube to the fish in the pan. Now turn down the heat a little and simmer gently for about 5-10 minutes. Meanwhile add the frozen peas. Finally, add the chilli, tabasco and fish sauce to taste. You don`t need any salt due to the fish sauce.
- Drain the finished gnocchi and put them back in the pot. Then pour the contents of the pan with the sauce into the pan with the gnocchi, mix everything and serve.
- A little chopped parsley can be added for decoration.
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