Gnocchi with Sea Bass



Doses for

4 people

tempo-preparazione new

30 minutes


  • Fillets of Sea Bass Menotrenta Frozen
  • 200gr fresh asparagus
  • 200gr yellow dates
  • chili
  • garlic
  • onion
  • basil
  • salt and pepper to taste.
  • q.b. extra virgin olive oil


Sea Bass, Yellow Dates and Asparagus Sauce with potato dumplings.

First thaw the fillets following the instructions on the package (at room temperature for about 6 hours or by soaking them in cold water). Wash the asparagus, remove the tough white end, and peel them with a vegetable peeler or gently with a small knife, proceeding vertically from top to bottom. Cut off the tips and split them in half, then reduce the stems to small rounds.

Slice the onion thinly and wilt a tablespoon of olive oil in a pan. Add the asparagus rounds and first brown and then stew by adding a glass of hot water. Season with salt and pepper and add a few basil leaves. Let it cook for 5 minutes. Once removed from the heat, whisk until creamy and set aside.

Wash the yellow dates and cut them in half.

Take the sea bass fillets, thawed and well blotted with kitchen paper, cut the flesh in half and slowly remove the skin. Cut the sea bass fillets into not-too-large chunks and keep them aside.

Heat a tablespoon of evo oil and a clove of garlic in a frying pan. Add the dates, salt and pepper, stirring often. Add the sea bass cubes, season with salt and pepper again, and turn up the heat. Add the asparagus tips previously drizzled with evo oil and saute for a few minutes.

In the meantime, salt the water, previously set to boil, and plunge in the gnocchi. The dumplings will be cooked when they rise to the surface. As they come to the surface, toss them into the pan with the sauce and pan-fry for a few minutes, adding a little water from the gnocchi cooking to mix well with the sauce, oil and a little basil.

In the serving dish, pour a bottom of asparagus cream, and lay the gnocchi with the sea bass sauce, yellow dates and asparagus tips and serve immediately at the table!

On the table

Gnocchi al Branzino 1

In this recipe

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