Saltimbocca means ‘jump in your mouth’, and the flavours in this dish do exactly that. This version is made with seabass and delicately sliced Parma ham in a tasty tomato-based sauce, served with buttery gnocchi and showered with Parmesan.
Watch the Seabass Saltimbocca with Potato Gnocchi recipe video
While making the sauce for this is so much easier using Knorr Tomato Pronto, preparing the gnocci is still a delicate, time-consuming process. Watch the video below to see how to simplify it even further using one of our modern convenience ingredients.
Get a tip on a simpler way to prepare gnocchi!
Chef’s tips & techniques
When you can’t find the right potatoes, use Knorr Mashed Potato for a smooth, consistent base for your gnocchi.
Add basil at the last moment so it keeps its fresh taste.
Finish with grated Parmesan cheese.
Instead of seabass, you can use other white fish such as cod.
If you don’t have Parma ham, you can use other types of dried ham or bacon.
Nutritional tip: Did you know? Bass is low in overall fat and is also a source of omega-3 fatty acids.
How do I create perfectly golden gnocchi?
Using clarified butter to fry the gnocchi will help avoid giving them black spots.
1.2kg seabass fillet
20 sage leaves
10 thin slices Parma ham
30g olive oil
80g finely chopped shallots
2 finely chopped garlic cloves
300ml Knorr Tomato Pronto
10 basil leaves
500g prepared Knorr Mashed Potato
1 egg yolk
1 whole egg
Divide the seabass in 10 pieces of 120g each
Season the fillets with salt and pepper
Roll each fillet together with sage leaves in the Parma ham to form "salmtibocca rolls"
Fry the “saltimbocca rolls” in a shallow pan with a little olive oil
Take the fish out of the pan and let it rest on a warm plate
Fry the chopped shallots and garlic in the same pan as the fish
Add the Knorr Tomato Pronto
Let the sauce simmer for 10 minutes
Add the basil just before serving
Make a dough by mixing the cooled down mashed potato, egg, egg yolk and flour