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Pan-fried fish with gnocchi

Gnocchi are a favourite for many and these soft pillows of potato won't disappoint. Perfectly paired with crunchy beans and fish with pesto to flavour.

Soft potato gnocchi with green beans, pesto and fish fillets
TIME TO MAKE1 - 2 hours
TIME TO MAKE1 - 2 hours



  1. Boil the potatoes in water until soft but not overcooked and waterlogged
  2. Drain thoroughly
  3. Return potatoes to the pot and stir over heat to further dry them out
  4. Remove from the heat and mash, preferably with a Mouli or potato ricer
  5. Allow to cool to room temperature
  6. Knead in flour to form a smooth dough
  7. On a well-floured bench break off pieces of dough and form 2cm balls
  8. With two fingers roll the gnocchi balls along a fork to create ribs on one side and an indent on the side
  9. Bring a large pot of water to the boil
  10. Drop the gnocchi into the water a few at a time
  11. Once they rise to the surface lift them out and place on a large flat tray
  12. Ensure that there is enough room on the tray for all the gnocchi to form a single layer
  13. To stop them from sticking add a small amount of olive oil
  14. Serve immediately or allow to cool in a single layer on the tray

Fish and beans

  1. Heat a frying pan with a little olive oil and fry the fish fillets until browned on each side and just cooked through
  2. Boil the green beans until just cooked
  3. Serve with basil pesto and lemon


This recipe has kindly been supplied by Moretons Bar and Restaurant in Auckland where it features on their fantastic new menu

  • 500 g
    agria potatoes, peeled
  • 1/2 cup
    white flour
  • egg
    To serve
  • 480 g
    tarakihi fillets
  • 120 g
    green beans, trimmed
  • 4 tbsp
    basil pesto
  • lemon wedges
Per serve
  • Energy
  • Total Fat
  • Saturated Fat
  • Total Carbohydrate
  • Sugars
  • Dietary Fibre
  • Sodium