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1
For the gnocchi: Preheat the oven to 375 degrees F.
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2
Very lightly oil one of the cut sides of the squash and season with salt.
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3
Place the potato and squash on a sheet pan and bake until both are tender and able to be pierced with a knife, 30 to 45 minutes.
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4
Scoop the squash out of the outer skin, transfer to a blender and blend until smooth.
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5
Set aside.
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6
Peel the skin off of the potato.
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7
Grate the potato with a box grater and transfer to a bowl to cool slightly.
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8
When the potato is just warm and there is no visible steam, add the butternut squash puree, flour, cheese, egg yolk and some salt.
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9
Using your hands, mix to form a dough.
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10
Once the dough forms, move to a smooth surface and gently knead the dough for 3 to 5 minutes, adding flour as needed.
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11
Cover and allow the dough to rest for 15 to 20 minutes.
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12
Cut the dough into strips and roll to form the cut dough into even shaped logs.
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13
Cut the gnocchi to size, each about 1-inch long.
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14
Use a fork on a floured surface to shape the gnocchi into uniform pillows
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15
Put the gnocchi in boiling salted water just until the gnocchi float, only a few minutes.
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16
For the sauce: Melt the butter in a small pot over medium-low heat, then add the shallots and leeks and sweat without achieving any color, 5 minutes.
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17
Add the wine and reduce for 2 to 3 minutes.
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Add the stock, lower the heat and simmer for 5 minutes.
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Add the cream and cook for 3 to 5 minutes.
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20
Transfer the sauce to a blender, process until smooth and adjust the seasoning.
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For the swordfish: Heat two pans over medium-high heat, one with the butter and one with the oil.
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22
Sprinkle the fish with salt and pepper, and sear in the oiled pan.
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23
Once it is seared, flip the fish and lower the heat until cooked through.
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24
In the other pan, sweat the shallots, then add the gnocchi and heat through.
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25
Adjust the seasoning, then stir in the herbs.
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26
To serve, arrange the gnocchi on a plate or bowl.
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27
Place the fish on top and spoon the leek sauce around.
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28
Garnish with crispy fried leeks, if desired.
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29
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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30
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
