Though I created this as a family style Holiday meal, I think it may have earned a spot as an everyday favorite. The gnocchi cooks in just 5-6 minutes, cod cooks for less than 10, and the sauce comes together in seconds. It's crunchy and chewy and bright and buttery all at the same time.
I truly enjoy the process of making gnocchi from scratch, but with all the cookie making around the Holidays I opt'd into store bought here.If you're up for the challenge, Peace, Love, and Pasta by Scott Conant has a really nice gnocchi recipe. If you'd like to serve something a bit of an upgrade from grocery store, but not as intensive as homemade, I'd recommend asking your local restaurants if they sell their housemade product. Here in Portland, Ada's, Terracotta Pasta, and Leeward are great places for fresh pastas.
Makes 4-6 servings
Ingredients:
- 2 pounds Cod
- 2 tablespoons SKORDO Lemon Herb Fish Seasoning
- 1/2 stick unsalted butter
- 3 tablespoons olive oil
- 2 teaspoons salt
- 1 cup panko breadcrumbs
- 1/4 cup grated parmesan
- 1 tablespoon fresh oregano
- 1 lemon, 1/2 for juice + 1/2 sliced for garnish.
- 2 pounds gnocchi
Directions:
- Cook your gnocchi until it floats, drain + dry on paper towels.
- Preheat oven to 400 degrees F.
- In a small bowl, mix breadcrumbs, SKORDO Lemon Herb Fish Seasoning, 2 tablespoons olive oil, and parmesan.
- Pat cod filet dry, lay on lined baking tray. Sprinkle filet with salt, then coat filet in breadcrumb mixture, packing until firm.
- Bake fish for 5 minutes, then turn on broil until breadcrumbs are toasted.
- Heat remaining oil in a large skillet, add gnocchi in a single layer and allow to toast on one side. Add white wine + lemon juice to deglaze, then toss to coat. Add butter and toss gnocchi until evenly coated.
- For ease of serving family style, chop cod filet into bite sized pieces. Spoon gnocchi onto platter, and top with cod pieces, herbs, and lemon slices.