Sea bass, fillets - 2 x 4oz.
Gnocchi - 20 pieces
Kalamata olive puree - 2 tbsp.
Tomatoes - 20
Butter - 3 oz.
Place the sea bass in an oiled pan. Cook it like you would a small pickerel fillet. While the fillet is cooking, sauté the gnocchi in a little butter.
When they are almost done add the tomatoes and continue to sauté for two more minutes.
Place the gnocchi on the plate with the sea bass on top and then garnish with the olive puree.
Other Instructions:
Gnocchi recipe. 1 cup left over mashed potatoes, 1 cup flour and one egg.
Mix the potatoes and egg together. Add the flour and make into a dough. Separate the dough into four pieces. Roll the pieces into “snakes” and then cut them into 2 cm pieces. Boil in salted water until they float. They are now ready to be sautéed.
