Recipe courtesy of Dan Vargo
Print
Total:
2 hr 10 min
Active:
1 hr 50 min
Yield:
1 serving
Level:
Intermediate

Ingredients

Butternut Squash Gnocchi:
  • 1/4 butternut squash, seeds removed
  • Oil
  • Kosher salt
  • 1 small Idaho potato, rinsed 
  • 2 1/2 cups all purpose flour, plus more for rolling 
  • 1 tablespoons grated asiago cheese
  • 1 egg yolk 
Leek Sauce:
  • 1 ounce butter
  • 1 shallot, sliced 
  • 1/2 leek, greens removed, diced and rinsed 
  • 3 ounces white wine 
  • 1/2 cup chicken stock or broth 
  • 1/4 cup heavy cream 
  • Kosher salt
Swordfish:
  • 1 ounce blended oil (equal parts olive oil and vegetable oil)
  • 1 ounce butter 
  • 7 ounces swordfish, cleaned 
  • Kosher salt and pepper
  • 1 ounce chopped shallot 
  • 1/2 ounce fresh parsley and thyme leaves, chopped 
  • Fried leeks, optional

Directions

For the gnocchi: Preheat the oven to 375 degrees F.

Very lightly oil one of the cut sides of the squash and season with salt. Place the potato and squash on a sheet pan and bake until both are tender and able to be pierced with a knife, 30 to 45 minutes.

Scoop the squash out of the outer skin, transfer to a blender and blend until smooth. Set aside.

Peel the skin off of the potato. Grate the potato with a box grater and transfer to a bowl to cool slightly.

When the potato is just warm and there is no visible steam, add the butternut squash puree, flour, cheese, egg yolk and some salt. Using your hands, mix to form a dough. Once the dough forms, move to a smooth surface and gently knead the dough for 3 to 5 minutes, adding flour as needed. Cover and allow the dough to rest for 15 to 20 minutes.

Cut the dough into strips and roll to form the cut dough into even shaped logs. Cut the gnocchi to size, each about 1-inch long. Use a fork on a floured surface to shape the gnocchi into uniform pillows

Put the gnocchi in boiling salted water just until the gnocchi float, only a few minutes.

For the sauce: Melt the butter in a small pot over medium-low heat, then add the shallots and leeks and sweat without achieving any color, 5 minutes. Add the wine and reduce for 2 to 3 minutes. Add the stock, lower the heat and simmer for 5 minutes. Add the cream and cook for 3 to 5 minutes. Transfer the sauce to a blender, process until smooth and adjust the seasoning.

For the swordfish: Heat two pans over medium-high heat, one with the butter and one with the oil.

Sprinkle the fish with salt and pepper, and sear in the oiled pan. Once it is seared, flip the fish and lower the heat until cooked through.

In the other pan, sweat the shallots, then add the gnocchi and heat through. Adjust the seasoning, then stir in the herbs.

To serve, arrange the gnocchi on a plate or bowl. Place the fish on top and spoon the leek sauce around. Garnish with crispy fried leeks, if desired.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

When blending hot liquid, first let it cool for five minutes or so, then transfer it to a blender, filling only halfway. Put the lid on, leaving one corner open. Cover the lid with a kitchen towel to catch splatters, and pulse until smooth.

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