Pesto and Parmesan Fish

Jenny Smith
Prep: 20min
Cook: 20min
Total: 40min
Yield: 2-4 servings
Dish: New Zealand Original
Cuisine: New Zealand
Ingredients
Gnocchi
- 1 1/2 cups of flour
- 2-3 large potatoes (preferably agria)
- 2 eggs
- A handful of spinach
- A handful of basil
- A handful of cashew nuts
- 2 tbsp of olive oil
- 100ml of cream
- 1/2 cup of milk
- 1 tbsp of cornflour
- 1 tbsp of olive oil
- 1 tbsp of fresh garlic
- Juice from 1 lemon, salt and paper to taste
Method
Gnocchi
- Boil potatoes and remove from heat
- Mash and whip with your fork to make potatoes nice and fluffy
- Mix together eggs, potato and flour
- Kneed and roll and cut into bite-sized gnocchi pieces
- Bring a large pot of water to the boil with 2-3 inches of water, add gnocchi 5-10 pieces at a time. Watch it rise and when it rises to scoop out and set aside in a warm place while you prepare the rest of the meal.
- Blend spinach, basil, cashew nuts and olive oil together
- Mix through cream, milk and cornflour
- In a pot heat 1 tbsp of oil and garlic and fry for 2 mins until the garlic has browned.
- Add spinach mix and the juice from 1 lemon, salt and pepper. Adjust to you tastes

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Keywords: Pesto and Parmesan Fish, gnocchi, Spinach Pesto Sauce, Parmesan Fish