BOSS: “Parsnip Gnocchi and Halibut”


INGREDIENTS

-1 8oz. piece of halibut
-1 lb. parsnips
-2 large russet potatoes
-2 large eggs
-3 cups flour
-1 Tbl. salt

DIRECTIONS
1). Roast potatoes for 45 mins. at 400 degrees
2). Scoop out potato flesh and rice (or mash) to eliminate lumps
3). Peal and boil parsnips for 30 mins; dry and then mash in with potatoes
4). Add 2 large beaten eggs; stir with salt and mix in flour
5). Roll into ropes and cut to desired length
6). Blanch gnocchi (plunge into boiling water, rinse with cold); cook over med. heat for 4 min.

Broth

INGREDIENTS
-1 cup lobster stock
-1/2 cup blended plum tomatoes
-pinch of saffron
-salt (to taste)

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