Gnocchetti with Leek Cream and Swordfish.
Eastern spices meet Mediterranean swordfish, and gnocchetti, in a burst of enchanting flavors.
I created this dish as it is my custom to pair vegetables with carbohydrates and proteins, savoring everything with aromas and in this case with spices.
This dish with an elegant presentation can enrich your table on a festive day.
Recipes thought for you:

Difficulty: Very easy
Cost: Cheap
Preparation time: 40 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All seasons

Ingredients

Let’s go shopping

7 oz leek
1 oz onion
3.5 oz carrot
1 1/2 stalk celery
9 oz swordfish (diced)
to taste curry
to taste sweet paprika
to taste salt
3 tbsp extra virgin olive oil
1 potato
to taste pepper
14 oz potato gnocchetti

Gnocchetti with Leek Cream and Swordfish

Tools

1 Frying pan
1 Pot
Cutting board
Knife

Preparation of Gnocchetti with Leek Cream and Swordfish

Let’s start by washing and peeling all the vegetables.
Cut them into pieces, but the onion into smaller pieces.
In a non-stick pan, put a drizzle of oil, and the coarsely chopped onion, and let it fry for 3 minutes.
Then add all the vegetables, and let them brown for 2 minutes, always stirring.
After the time, put a glass of water, and a pinch of salt.
and let it cook for 5 minutes
add a bit of curry, depending on whether you want it strong or mild
A teaspoon of sweet paprika,
Cover and continue cooking until the potato and carrot have softened.
When they are cooked, take half of the vegetables, transfer them to a bowl and blend.
Keep it warm aside.
I’m sure you will have chosen good fresh swordfish.
Choose slices, remove the central bone if there is one, and the skin
Cut it into cubes about an inch in size.
And add it to the remaining vegetables in the pan.
Stir gently, and let it cook uncovered for 2 minutes, make sure not to overcook.
Meanwhile, put the water on the heat to cook the gnocchetti.
Drain the gnocchetti, and transfer them to the pan with the vegetables, add the cream you blended earlier, and stir gently.
Serve on a flat plate, perhaps using a cooking ring, sprinkle with chopped parsley and a drizzle of extra virgin olive oil.
Here are the Gnocchetti with Leek Cream and Swordfish
With the same procedure, you can also make a second course. click here to see the recipe for spiced swordfish with leek cream