BOSS: “Parsnip Gnocchi and Halibut”


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

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.


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

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