- Yield: 4 Servings
For the Parisian Gnocchi
- 6 tablespoons unsalted butter
- ¾ cup water
- 1 cup all-purpose flour
- 3 eggs
- ½ tablespoon minced fresh chives
- ½ tablespoon chopped fresh parsley
- ½ tablespoon chopped fresh tarragon
- 1 tablespoon Dijon mustard
- ½ cup shredded Parmesan cheese
- Freshly ground black pepper
- 32 ounces chicken stock
For the Citrus Sauce, Snapper, and Accompaniments
- 1 lemon
- 1 orange
- 1 grapefruit
- 3 tablespoons olive oil, divided
- 8 cherry tomatoes
- ½ pound (about 15) haricots verts
- Salt and freshly ground black pepper
- 4 tablespoons butter, divided
- 4 cups Parisian gnocchi
- ¼ cup flour
- 4 (6-ounce) yellowtail snapper fillets, deboned and washed
- 2 tablespoons olive oil
- 0.5 cup pineapple juice
- ¼ cup capers
How to Make It
To Make the Gnocchi
- Place the butter, water, and 1½ teaspoons salt in a large saucepan over medium heat. When butter has melted, remove saucepan from the heat and stir in flour with a wooden spoon until dough pulls away from the sides of the saucepan. Place dough in the bowl of an electric mixer. Using the paddle attachment, add the eggs one at a time. Fold in the chives, parsley, tarragon, mustard, and Parmesan cheese. Season with salt and pepper to taste and mix well.
- Place chicken stock in a large saucepan and bring to a simmer over medium heat. Transfer dough to a piping bag. Working slowly in small batches, cut small segments of the dough directly into the simmering chicken stock. When the gnocchi floats, it is done. Remove gnocchi from stock with a slotted spoon and allow it to cool on a parchment-paper-lined baking sheet. (Makes about 100 pieces. Gnocchi can be made up to 24 hours ahead and stored in the refrigerator under a clean, dry towel or wrapped carefully and frozen. Defrost gnocchi before cooking.) To Prepare the citrus Sauce, Snapper, and Accompaniments
- Peel the lemon, orange, and grapefruit and carefully cut them into segments using a small, sharp paring knife. Work over a bowl so that you collect any escaping juices. Set fruit segments aside and reserve juices.
- Place 1 tablespoon olive oil in a medium skillet over high heat. When oil is very hot, add cherry tomatoes and sauté just until they burst. Remove skillet from heat and set aside.
- Bring a medium saucepan of heavily salted water to a boil over high heat. Add haricots verts and blanch for 2 minutes. Drain haricots verts, rinse with cold water, and drain again. Cut each haricot vert into 5 pieces. Season with salt and pepper to taste. Set aside.
- Melt 2 tablespoons butter in a large skillet over medium heat. Add gnocchi and haricots verts and sauté until lightly browned, about 5 minutes. (Do not overcook or the gnocchi will get hard.) Remove from heat and set aside.
- Mix flour and desired amount of salt and pepper on a dinner plate. Dredge both sides of snapper fillets in flour. Shake fillets to remove excess flour. Place 2 tablespoons olive oil in a large nonstick skillet over high heat. When oil is hot, add the fish fillets and cook on each side for 3 minutes. Remove fillets from the skillet and place on a baking sheet. Cover with aluminum foil and set aside.
- Add the pineapple juice to the skillet and place over high heat for 3 minutes. Add the citrus segments, reserved juices, and capers and cook for another 3 minutes. Add 2 tablespoons butter and reduce heat to low. Return fillets to the skillet and cook for 1 minute per side. To Assemble
- Heap one-quarter of the gnocchi/ haricots verts mixture in the center of each of 4 dinner plates. Top each with a snapper fillet and 2 cherry tomatoes. Ladle the citrus sauce and fruit segments around fillets on each plate.