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
- Parmesan cheese
- 500g prepared Knorr Mashed Potato
- 1 egg yolk
- 1 whole egg
- 100g flour
- Clarified butter
- 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
- Knead until dough becomes stiff
- Roll into long cylinders approximately 1cm thick
- Cut the cylinders in 1cm gnocchi shapes
- Blanch the gnocchi
- Dry them on paper
- Fry the gnocchi in clarified butter until golden
- Finish the tomato sauce by adding basil
- Spoon the sauce into the centre of the plate
- Put the seabass saltimbocca on top
- Place the gnocchi around the seabass
- Finish with grated Parmesan cheese