Recipe courtesy of Rachael Ray

Roasted Halibut or Chicken, Gnocchi with Walnut Sauce and Sauteed Chard

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 4 servings
This meal can be used around the holidays – it's easy, elegant and a meal for a casual weeknight, yet it's festive.


Fish or Chicken:

Walnut Sauce and Gnocchi:



  1. For the fish or chicken: Preheat oven to 400 degrees F with rack in mid oven and line a pan with foil then parchment. Arrange the fish or chicken on the tray and top with salt and pepper. Slather the top of the fish or chicken with Dijon mustard.
  2. Combine the panko with butter, parsley, thyme, OMG, zest, cheese and nutmeg. Top the fish or chicken with gently pressed thick layer of crumbs and bake until cooked through and topping golden, 12 to 15 minutes for fish and 15 to 18 minutes for chicken.
  3. For the walnut sauce and gnocchi: Bring a pot of water to boil.
  4. Toast the nuts in a small skillet over medium heat to deeply golden and fragrant, 3 to 5 minutes. Cool a bit, then transfer to a food processor.
  5. Trim crust, toast the bread and cool. Tear bread, add to processor with nuts, add half-and-half, garlic, cheese, rosemary, nutmeg, lemon zest, salt and white pepper and pulse; process to combine.
  6. Salt water and cook gnocchi until it floats, 3 to 4 minutes. Transfer to serving bowl with 1/2 cup hot pasta water, add sauce and toss to combine.
  7. For the greens: Heat EVOO in a large skillet over medium heat. Add the chopped chard stems and season with salt, pepper and nutmeg. Cook until they start to soften, about 3 minutes, then add the garlic and chopped leaves. Toss to cook until leaves wilt, 2 to 3 minutes. Finish with a squeeze of lemon juice and sprinkle of salt.
  8. Serve the fish or chicken on or next to the greens with gnocchi alongside or as a primi (first course) or side dish in small bowl.

Cook’s Note

In the video, Rachael demonstrates cooking both fish and chicken.