Creamy Seafood and Gnocchi Bake

Creamy Seafood and Gnocchi Bake

Effortless comfort food, perfect for warmer days. Light and very easy to make.
The great thing about this little casserole is that you can add any type of seafood you fancy, as long as it is firm and more or less cut in the same size.
I used Cod, Tilapia, Shrimp and fresh Tuna. And with fresh Tuna, I mean fresh from the freezer (LOL), not from a can. Although that would probably work too.
For the vegetable medley, I used the classic leek, carrot and peas combo, because I always have them in de fridge/freezer. That goes for Gnocchi too.
I think it took me maybe five to ten minutes to prepare this dish, chopping the carrots into cubes was the “hardest” part, so effort level 0.5
You make a béchamel sauce with herbs, mean-while boil some carrots, peas, leeks and Gnocchi.
Cut the fish and assemble. A little cheese on top and voilà, all done.

Prep time : 5-10 min
Cooking time : 20 min
Serves : 4
Square / round pan / baking dish

INGREDIENTS:

• 500 gr. / 16 oz. mixed seafood and firm fish* see note below
• 2 cups chopped fresh or frozen vegetables, carrot cubes, leeks, peas, celery, corn, onion…
• 1 pack Gnocchi
• 3 tbsp. butter
• 2 tbsp. flour
• 250 ml. / 1 cup milk
• 1 glass of dry white wine
• Dash Worcestershire sauce
• White pepper to taste
• 1 stock cube, chicken or fish
• Chopped fresh herbs, parsley, chives, dill
• ½ cup grated cheese

METHOD:

Bring a pan of water to the boil and season with plenty of salt. Have your chopped carrots and vegetables ready.
Meanwhile heat up a small sauce pan and melt the butter, add the flour and stir to cook for a minute. Gradually (slowly) add the milk, whisking constantly to avoid lumps. As soon as it’s creamy add all the milk, stock cube, white wine, Worcestershire sauce and white pepper. Let it cook slowly for five minutes then remove from the heat and let cool a bit.
Pre heat the oven to 200 C / 400 F.
Throw the veggies into the pot of boiling water, as soon as the water boils again add the Gnocchi as well. Cook until they float, about three minutes. Remove from heat and drain everything very well, let cool slightly. Prepare baking dish, spread a little butter in the bottom of the casserole dish.
Cut the fish into 2.5cm/1 inch cubes and place together with the gnocchi and vegetable into the casserole dish. Stir the fresh herbs through the creamy béchamel sauce and pour over the casserole, sprinkle over the cheese and place in the middle of the oven. Bake for 20 minutes.

Enjoy!
*NOTE: firm fish/seafood are Hake, Cod, Tilapia, Swordfish, Tuna, Sea bass, Shrimp, Lobster, Salmon…


If you make these Creamy Seafood and Gnocchi Bake, be sure to leave a comment! I’d love to hear from you and if you love it, pin it. And of course, if you do make this recipe, don’t forget to tag me on Instagram! @thecookingspoonblog or hashtag it #thecookingspoonblog

4 thoughts on “Creamy Seafood and Gnocchi Bake

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