🍽️ Zander fillets with pumpkin and homemade pesto gnocchi

Name: Zander fillets with pumpkin and homemade pesto gnocchi
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g potatoes (, mealy cooking); salt; 100 g flour; 2 egg yolks (M); 2 tbsp basil pesto; 1 tbsp butter; 600 g pumpkin flesh (musket pumpkin); 2 shallots; 2 garlic cloves; 1 tbsp olive oil; 150 ml white wine; salt; 1 pinch sugar; freshly ground coriander seeds; 4 zander fillets (with skin, 200 g each); salt; pepper from the mill; 1 tbsp olive oil; basil (for garnishing)

544 kcal · 30 min · 4 servings

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Ingredients

500 g potatoes (, mealy cooking)
salt
100 g flour
2 egg yolks (M)
2 tbsp basil pesto
1 tbsp butter
600 g pumpkin flesh (musket pumpkin)
2 shallots
2 garlic cloves
1 tbsp olive oil
150 ml white wine
salt
1 pinch sugar
freshly ground coriander seeds
4 zander fillets (with skin, 200 g each)
salt
pepper from the mill
1 tbsp olive oil
basil (for garnishing)

Instructions

1. Peel the potatoes and wash them thoroughly.
2. Place the potatoes in a pot of salted water and boil them for 20 to 25 minutes until tender.
3. Drain the water and let the potatoes steam dry in the pan to remove excess moisture.
4. Press the warm potatoes through a potato ricer.
5. Let the pressed potatoes cool down briefly.
6. Knead the potatoes with flour and the egg yolk into a smooth dough.
7. Shape the dough into a roll with a diameter of about 2 centimeters.
8. Cut the roll into 2-centimeter-long pieces using a floured dough scraper.
9. Press the typical diamond pattern into each gnocchi piece with a fork.
10. Cook the gnocchi in lightly boiling salted water for 10 minutes just before serving.
11. Lift the cooked gnocchi out of the water with a slotted spoon and let them drain.
12. Cut the pumpkin into small cubes.
13. Peel the shallots and garlic and dice them as well.
14. Heat olive oil in a pot.
15. Sauté the shallots and garlic in the hot oil.
16. Add the pumpkin cubes and deglaze everything with white wine.
17. Season the mixture with salt, sugar, and coriander.
18. Simmer the pumpkin covered for 15 to 20 minutes until tender.
19. Keep the vegetables warm until you are ready to serve.
20. Season the zander fillets with salt and pepper.
21. Heat olive oil in a large pan.
22. Fry the zander fillets for 2 to 3 minutes first on the skin side.
23. Carefully turn the fillets and cook them for another 1 to 2 minutes.
24. Plate the zander with the pumpkin and gnocchi.
25. Garnish the dish with fresh basil and serve.

Nutrition per serving

kcal: 544
Protein: 39 g · Fett/Fat: 19 g · Carbs: 47 g