December 8, 2020
Gnocchi and Snapper in a Tomato-Saffron Broth
Team Challenge–Season 5
58 down…41 to go!
This is my second time making gnocchi and this recipe is so different in practically every way than the last, hence the title, “Endless Pastabilities.” This dish called for purple potatoes for the gnocchi, a new-to-me method of cooking said potatoes, and instead of a sauce, it was served with a broth and a pan-seared filet of Red Snapper on top. All I have to say is YUM.
I was impressed with the taste, but my gnocchi certainly weren’t as purple as those in the recipe picture from the MasterChef Junior cookbook. I’m not sure why, but I was disappointed.
What I did differently:
- I used Mexican chorizo instead of Spanish, like the recipe called for, because it’s what Central Market had in stock
- I simmered the broth longer, boiled the gnocchi longer, and seared the fish longer than the instructions said to. I don’t know if it’s the book or me but I almost always need more time than the instructions say haha
- I didn’t want to spend extra money on the fancy garnishes they recommended (grilled fennel bulb, fennel fronds, or preserved lemon rinds) so I just used flat leaf parsley. Honestly, I love that herb so much I would pick it over the fancy ones any day!
All my love,
Dani, a big tid
P.S. What’s you’re favorite kind of pasta?
This Is Gonna Be Fun.
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