Monkfish Al Gnocchi Recipe

Season

Pat the monkfish pieces dry with paper towels. Season evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Let rest at room temperature for 5–10 minutes.

Sauté

Heat a wok or large sauté pan over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Add monkfish in a single layer (work in batches if necessary to avoid crowding). Sear without moving for 1½–2 minutes until golden, then turn and sear the second side 1–1½ minutes until nicely browned and opaque through the center. Add 1 tablespoon unsalted butter to the pan, swirl to melt and baste the monkfish for 30 seconds. Remove the monkfish to a warm plate and tent lightly with foil while you finish the sauce and gnocchi.

Bring a large pot of salted water (1 tbs salt) to a gentle boil. Add the gnocchi and cook according to package instructions — usually 2–3 minutes — until they float to the surface. Use a slotted spoon to transfer the gnocchi to a bowl.

In the wok or a separate large skillet, melt 2 tablespoons unsalted butter over medium-high heat. Add the cooked gnocchi and sauté for 2–3 minutes, turning occasionally, until edges are lightly golden. Keep warm while you finish the beurre blanc.

Reduce aromatics

In a small saucepan over medium heat, combine 1/2 cup dry white wine, 1 tablespoon white wine vinegar, and the finely minced shallot. Bring to a simmer and reduce until about 2 tablespoons of liquid remain (about 6–8 minutes).

Finish sauce

Lower heat to low. Stir in 1/4 cup heavy cream and warm through for 1 minute. Remove pan from heat. Whisk in the cold cubed butter, one piece at a time, allowing each cube to emulsify into the sauce before adding the next. Continue until all 4 tablespoons are incorporated and the sauce is glossy and slightly thickened. Stir in 1 teaspoon lemon juice, 1/2 tsp salt, and 1/4 tsp white pepper. Taste and adjust seasoning. Keep the beurre blanc warm but not hot — if it becomes too hot it may separate.

Return the gnocchi to low heat and add about 3–4 tablespoons of the warm beurre blanc, tossing gently to coat. If sauce is too thick, add 1–2 teaspoons reserved warm wine reduction or a splash of water to loosen.

Divide the sauced gnocchi between 4 warm plates (serves 4). Arrange the seared monkfish pieces on top of the gnocchi.

Spoon additional beurre blanc around the gnocchi and monkfish. Finish with small drops of extra virgin olive oil around the plate (use the tip of a spoon to place tiny droplets) to add a glossy sea-like finish. Sprinkle microgreens or chopped chives and a little lemon zest over the monkfish for freshness.

Serve immediately. If desired, pass additional lemon wedges at the table.