Gnocchi With Monkfish And Fennel-Scented Orange – a delicious recipe with gnocchi, monkfish, Orange, fennel, clove garlic, extra-virgin olive oil. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Washing and monkfish fillet, cut into large pieces.
2
In a large skillet (I used the wok with two handles Ballarini line Greenline) heat the oil with the garlic (if you want on shirt) and add the monkfish before removing it from the pan.
3
Cook just a few minutes adjusting the salt so that the angler releases all its water.
4
Meanwhile, wash the fennel, remove the outside and the mandolin obtain thin slices that will then garnish.
5
Wash and cut in half the orange, squeeze the juice on the monkfish and cook for a minute.
6
Cook the gnocchi in boiling salted water, drain into the pan with the fish not just go up to the surface.
7
Saute the gnocchi in the sauce, add salt and pepper.
8
Serve in individual dishes and enjoy hot add the fennel.
145
kcal
Calories
15
g
Fat
3
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 9/16 pound gnocchi, 1 slice monkfish, 1 Orange, 1 fennel, and more.
Yes, Gnocchi With Monkfish And Fennel-Scented Orange falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
