Oyster, Fennel, Leek, and Gnocchi Bake
DIFFICULTY: Easy
45 MIN
SERVES: 4
DOWNLOAD RECIPE CARD
If you want to make your own gnocchi, you can find the recipe in my book Seafood Everyday. Although it is nice to enjoy a dozen oysters in a sitting, there are so many nutrients in just 3 oysters, including all the zinc we need for the day. Zinc is crucial for a healthy immune system, and we all need that now. Oysters are also an excellent source of iron (important for women who can be lacking iron), and omega 3s, so great for brain function and a good mood.
More reasons to #eatmoretassieseafood!
Eloise Emmett for The Tasmanian Seafood Industry Council
INGREDIENTS
1 dozen Pacific oysters
½ fennel bulb
1 white leek
1 brown onion
4 cloves garlic
40 grams plain flour
40 grams butter
400ml milk
1 tablespoon horseradish mustard
1 teaspoon tarragon
500 grams gnocchi
sea salt
cracked pepper
100 grams Parmesan
salad to serve
Turn oven on to 180˚C.
Peel and dice onion, leek and fennel and crush garlic. Sauté them, stirring often, in a large heavy based pot over a medium heat with the butter until soft.
Add flour and continue stirring over the heat for one minute.
Add milk, horseradish mustard and tarragon and stir over heat until thick. Pre-cook gnocchi as per packet instructions and season well with salt and pepper.
Transfer to baking dish and add the oysters and top with the grated parmesan.
Bake in the oven for around 20 minutes until golden brown on top.
Serve while piping hot with salad.
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