Trout and roasted gnocchi recipe

Name: Trout and roasted gnocchi recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g (7.1oz) trout; 120 g (4.2oz) gnocchi (see below); 40 g (1.4oz) black trumpet mushrooms; 1 handful sheep's sorrel; 1 handful wood sorrel; 1 handful bitter cress; 0.5 clove garlic, crushed and roughly chopped; 15 ml (0.5fl oz) good olive oil; 0.5 lemon, juice only; 30 g (1.1oz) butter; 1 pinch sea salt; 450 g (15.9oz) hot mashed potatoes (oven-baked until tender, peeled, passed through a potato ricer); 10 g (0.4oz) plain flour; 3 free-range egg yolks; 0.5 tsp sea salt

Servings: persons

200 g (7.1oz) trout
120 g (4.2oz) gnocchi (see below)
40 g (1.4oz) black trumpet mushrooms
1 handful sheep's sorrel
1 handful wood sorrel
1 handful bitter cress
0.5 clove garlic, crushed and roughly chopped
15 ml (0.5fl oz) good olive oil
0.5 lemon, juice only
30 g (1.1oz) butter
1 pinch sea salt
450 g (15.9oz) hot mashed potatoes (oven-baked until tender, peeled, passed through a potato ricer)
10 g (0.4oz) plain flour
3 free-range egg yolks
0.5 tsp sea salt

1
Slice the trout into 2cm thick pieces, cover and refrigerate.
2
For the gnocchi: mix all of the ingredients together until well combined as a dough, using your hands.
3
Do not overwork the mixture.
4
Turn the dough out onto a lightly floured work surface and roll out to a 0.5cm thickness.
5
Cut the dough into 1.5cm x 3cm pieces.
6
Heat a large pan on a medium heat.
7
Add half the butter and roast the gnocchi until golden brown, seasoning with salt and pepper as you go.
8
Remove and leave to dry on kitchen towel.
9
Lightly oil the trout.
10
Heat a pan on a high heat and quickly flash fry the trout, giving the fish 30 seconds on each side.
11
Leave them to dry on a piece of kitchen towel.
12
In the same pan you cooked the trout in, add a little more butter, let it foam, then add the trumpet mushrooms and cook for 30 seconds tossing as you go.
13
Add the chopped garlic and lemon juice, then remove from the heat and allow to drain on kitchen towel.
14
Assemble two plates of everything, and dress with the wild cresses and sorrel leaves.
15
Season with sea salt and good olive oil.

296

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 200 g (7.1oz) trout, 120 g (4.2oz) gnocchi (see below), 40 g (1.4oz) black trumpet mushrooms, 1 handful sheep's sorrel, and more.

Yes, Trout and roasted gnocchi recipe 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.

That's it — enjoy your meal!