Braised Rock Fish, Butternut Puree, Ricotta Gnocchi

Braised Rock Fish, Butternut Puree, Ricotta Gnocchi
19 Ingredients
  • 16 ounces ricotta (strained overnight)
  • 1 egg
  • 2 3/4 cups all-purpose flour
  • 1 tablespoon salt
  • 4 teaspoons chopped chives
  • 1 3/4 cups butternut, peeled and diced
  • 3 1/2 tablespoons cinnamon honey
  • Salt
  • 3 1/2 tablespoons julienned carrots
  • 3 1/2 tablespoons julienned Daikon
  • 3 1/2 tablespoons julienned snow peas
  • Vinaigrette of choice
  • 4 (6-ounce) boneless, skinned rockfish
  • Salt and pepper
  • 1/4 cup oil
  • 6 1/2 ounces fish stock
  • 7 tablespoons butter
  • Lemon juice
  • 3/4 cup chanterelles
Nutrition
1089
54% daily value
4 servings
                                       
                                           
     

Fat

82% 53

Saturated

122% 24

Trans

- 1

Monounsaturated

- 19

Polyunsaturated

- 6

Carbs

32% 96

Carbs (net)

- 91

Fiber

22% 5

Sugars

- 19

Sugars, added

- 15

Protein

114% 57

Cholesterol

79% 237

Sodium

59% 1421

Calcium

34% 342

Magnesium

28% 117

Potassium

29% 1384

Iron

36% 6

Zinc

28% 3

Phosphorus

103% 719

Vitamin A

79% 712

Vitamin C

29% 26

Thiamin (B1)

70% 1

Riboflavin (B2)

86% 1

Niacin (B3)

70% 11

Vitamin B6

48% 1

Folate equivalent (total)

80% 319

Folate (food)

- 94

Folic acid

- 132

Vitamin B12

134% 3

Vitamin D

2089% 313

Vitamin E

34% 5

Vitamin K

18% 21

Sugar alcohols

- 0

Water

- 400
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