SEAFOOD GNOCCHI WITH WHITE WINE SAUCE
White Wine and Genochi. This is a very delicate dish. A white wine is best when making this dish. You will love this dish. Genochi is also an incredibly romantic dish. After you make it, you will you will be so glad you did. I am glad I did. The ingredient list and steps may be a bit intimidating, but you will be so glad you made it. All you need is a chilled glass of wine, garlic bread, and salad to go with this dish. This is a beautiful delicate seafood and pasta sauce dish. Garnish with chopped parsley.
Some call Genochi one sexy seafood dish.
Be creative! You can add lobster, scallops, clams, or crawfish.
INGREDIENTS
- 2 tbsp. unsalted butter
- 4 garlic cloves, minced
- 3 shallots, chopped
- 1½ c. white wine
- 1¾ c. heavy cream
- ½ lemon
- 2 c. Parmesan Reggiano Cheese
- 6 oz. large shrimp, cooked ( I cooked about 15 or so pieces of large shrimp)
- 2 tbsp. unsalted butter
- 16 oz. lump crab meat
- 1 lb. Gnocchi
- parsley for garnish
INSTRUCTIONS
- Fill a large pot with water and bring to a boil. Once the water is boiling, add the Gnocchi to the pot and allow to cook for 3-5 minutes. Once all the gnocchi has floated to the top of the pot, remove the gnocchi with a slotted spoon and turn to a large bowl and cover with paper towel.
- To make the sauce, melt the tablespoons of butter and melt on medium heat in a deep and large shallow pan. Once the butter has melted, add the shallots and cook for 3-5 minutes until the shallots become translucent. Add the minced garlic and cook the garlic for about 2 minutes until it becomes fragrant.
- Add 1 cup of white wine to the garlic and shallots and allow to simmer until reduced by half. Add the other half of the wine and simmer for 2 minutes and add the heavy cream. Allow the cream to simmer for 3-5 minutes and strain the sauce to remove the garlic and shallots and turn the sauce to a bowl to return back to the shallow pan. Return the pot back to the burner and bring to a slight simmer. Add the Parmesan Reggiano cheese, squeeze in the half a lemon, and stir. Turn the sauce down to simmer while occasionally stirring so the milk and cheese doesn’t stick.
- In the shallow pan with the sauce, add the gnocchi, crab meat, and cooked shrimp and simmer together for 5-7 minutes. Serve and garnish with parsley.
Chilean Sea Bass with Orange Mango White Wine Reduction
It Makes 4 servings
- Use 4 sea bass fillets
- salt and white pepper to taste
- 1-2 Tbsp. vegetable oil for sauteing
- Orange Mango sauce (see below)
- sliced green onions for garnishing
Prepare Sea Bass
1. Season fish with salt and white pepper. In a oven proof saute pan over medium high heat, add oil and saute fish about 1 minute per side, just long enough to lightly brown each side. Transfer pan to a 400-f degree oven. Cook for 13-15 minutes until cooked through. Set aside and prepare sauce.
Orange Mango White Wine Reduction
- 3/4 cup Simply Orange Mango juice blend
- zest of half of one orange
- 1/2 cup white wine
- 2 tsp. minced shallots
- 1 stick unsalted butter
1. Zest half of one orange (about 2 tsp.) Add the juice, zest, white wine and shallots to a sauce pan on medium high heat. Cook until wine sauce is a thin low consistency, stirring occasionally.
2. On low heat, add in the butter 1 tablespoon at a time, whisking vigorously. Whisk continuously to achieve a silky texture. Do not let sauce boil.
To serve: Drizzle orange sauce on the bottom of the plate. Add sea bass and rice on the side. Drizzle more sauce on top of fillet. Garnish with sliced green onions.
