Recipe courtesy of Dan Vargo
Swordfish and Butternut Squash Gnocchi with Leek Sauce
- Level: Intermediate
- Yield: 1 serving
- Total: 2 hr 10 min
- Active: 1 hr 50 min
Ingredients
Butternut Squash Gnocchi:
1/4 butternut squash, seeds removed
Oil
Kosher salt
1 small Idaho potato, rinsed
2 1/2 cups all purpose flour, plus more for rolling
1 tablespoons grated asiago cheese
1 egg yolk
Leek Sauce:
1 ounce butter
1 shallot, sliced
1/2 leek, greens removed, diced and rinsed
3 ounces white wine
1/2 cup chicken stock or broth
1/4 cup heavy cream
Kosher salt
Swordfish:
1 ounce blended oil (equal parts olive oil and vegetable oil)
1 ounce butter
7 ounces swordfish, cleaned
Kosher salt and pepper
1 ounce chopped shallot
1/2 ounce fresh parsley and thyme leaves, chopped
Fried leeks, optional
Directions
- For the gnocchi: Preheat the oven to 375 degrees F.
- Very lightly oil one of the cut sides of the squash and season with salt. Place the potato and squash on a sheet pan and bake until both are tender and able to be pierced with a knife, 30 to 45 minutes.
- Scoop the squash out of the outer skin, transfer to a blender and blend until smooth. Set aside.
- Peel the skin off of the potato. Grate the potato with a box grater and transfer to a bowl to cool slightly.
- When the potato is just warm and there is no visible steam, add the butternut squash puree, flour, cheese, egg yolk and some salt. Using your hands, mix to form a dough. Once the dough forms, move to a smooth surface and gently knead the dough for 3 to 5 minutes, adding flour as needed. Cover and allow the dough to rest for 15 to 20 minutes.
- Cut the dough into strips and roll to form the cut dough into even shaped logs. Cut the gnocchi to size, each about 1-inch long. Use a fork on a floured surface to shape the gnocchi into uniform pillows
- Put the gnocchi in boiling salted water just until the gnocchi float, only a few minutes.
- For the sauce: Melt the butter in a small pot over medium-low heat, then add the shallots and leeks and sweat without achieving any color, 5 minutes. Add the wine and reduce for 2 to 3 minutes. Add the stock, lower the heat and simmer for 5 minutes. Add the cream and cook for 3 to 5 minutes. Transfer the sauce to a blender, process until smooth and adjust the seasoning.
- For the swordfish: Heat two pans over medium-high heat, one with the butter and one with the oil.
- Sprinkle the fish with salt and pepper, and sear in the oiled pan. Once it is seared, flip the fish and lower the heat until cooked through.
- In the other pan, sweat the shallots, then add the gnocchi and heat through. Adjust the seasoning, then stir in the herbs.
- To serve, arrange the gnocchi on a plate or bowl. Place the fish on top and spoon the leek sauce around. Garnish with crispy fried leeks, if desired.