Braised Rock Fish Butternut Puree Ricotta Gnocchi
Ingredients
- 16 ounces ricotta (strained overnight)
- 1 egg
- 2 3/4 cups all-purpose flour
- 1 tablespoon salt
- 4 teaspoons chopped chives
- 1 3/4 cups butternut, peeled and diced
- 3 1/2 tablespoons cinnamon honey
- Salt
- 3 1/2 tablespoons julienned carrots
- 3 1/2 tablespoons julienned Daikon
- 3 1/2 tablespoons julienned snow peas
- Vinaigrette of choice
- 4 (6-ounce) boneless, skinned rockfish
- Salt and pepper
- 1/4 cup oil
- 6 1/2 ounces fish stock
- 7 tablespoons butter
- Lemon juice
- 3/4 cup chanterelles
Instructions
Braised Rock Fish, Butternut Puree, Ricotta Gnocchi serves 4 original recipe by Food Network.
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