Baked Semolina Gnocchi with Broccoli and Sea Bass

6 servings

80 minutes

Baked semolina gnocchi with broccoli and sea bass is a refined dish of Italian cuisine, combining the tenderness of semolina, the freshness of broccoli, and the sophistication of sea bass. It originates from traditional gnocchi recipes but gains a unique texture through baking, making it rich and aromatic. The creamy base of semolina infused with buttery notes harmoniously complements the lightness of the fish and the crisp structure of broccoli. This dish is perfect for a cozy family dinner or a festive table, offering warmth and a rich taste of Mediterranean ingredients.

Energy value per serving

• Calories: 589.6
• Proteins: 23.8g
• Fats: 36.8g
• Carbohydrates: 43.7g

Ingredients

• Milk: 1 l
• Sea bass fillet: 300 g
• Semolina: 250 g
• Egg yolk: 3 pc
• Shallots: 2 pc
• Chives: 1 bunch
• Chopped parsley: 20 g
• Butter: 50 g
• Grated Parmesan cheese: 30 g
• Extra virgin olive oil: 6 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Broccoli cabbage: 350 g

Cooking steps

1. Cut the broccoli into florets. Finely chop the parsley and slice the chives. Wash and finely chop the shallot.

   Required ingredients:

   • Broccoli cabbage: 350 g
   • Chopped parsley: 20 g
   • Chives: 1 bunch
   • Shallots: 2 pieces

2. Remove the skin from the sea bass fillet and cut it into 1 cm cubes.

   Required ingredients:

   • Sea bass fillet: 300 g

3. Boil broccoli in boiling water for 4-5 minutes. Remove from water.

   Required ingredients:

   • Broccoli cabbage: 350 g

4. Heat olive oil (3 tablespoons) in a pan, add parsley and chives; when they start to fry, add the fish and fry for a few seconds. Remove the sea bass from the pan when it turns white.

   Required ingredients:

   • Extra virgin olive oil: 6 tablespoons
   • Chopped parsley: 20 g
   • Chives: 1 bunch
   • Sea bass fillet: 300 g

5. Heat olive oil (3 tablespoons) in a pan with shallots, sauté for one minute, add broccoli and keep on heat for another 1-2 minutes. Turn off, set aside a few prettier and whole broccoli tops. Chop the rest finely.

   Required ingredients:

   • Extra virgin olive oil: 6 tablespoons
   • Shallots: 2 pieces
   • Broccoli cabbage: 350 g

6. Heat milk with 20 grams of butter in a pot. When boiling, gradually add semolina while stirring with a whisk. Cook for 10-12 minutes, stirring constantly.

   Required ingredients:

   • Milk: 1 l
   • Butter: 50 g
   • Semolina: 250 g

7. Remove the semolina from the heat and add finely chopped broccoli, followed by the egg yolks and half a portion of sea bass. Stir constantly. Season with salt and pepper.

   Required ingredients:

   • Broccoli cabbage: 350 g
   • Egg yolk: 3 pieces
   • Sea bass fillet: 300 g
   • Salt:  to taste
   • Ground black pepper:  to taste

8. Grease a baking dish with butter (10 grams) and place semolina balls in it (use an ice cream scoop if available). After placing one layer of balls, add some sea bass and broccoli on top. Make a second layer of balls. Place the remaining sea bass and broccoli. Sprinkle with parmesan, add pieces of butter (20 grams) on top, and bake for 10 minutes at 200 degrees.

   Required ingredients:

   • Butter: 50 g
   • Sea bass fillet: 300 g
   • Broccoli cabbage: 350 g
   • Grated Parmesan cheese: 30 g
   • Butter: 50 g