Pan Fried Talapia with Potato Feta Gnocchi (gluten free)


I know fish and cheese is not a combination for everyone, but brought together with this sweet garlic-y basil tomato sauce it was light and delicious.

Potato gnocchi lends itself to being experimented with and so you can omit the feta and add herbs, garlic or spices of your choice if you prefer. I will soon be posting my recipe for sweet potato gnocchi too.

I used chickpea (gram or besan) flour in the gnocchi so they are gluten free.

Pan Fried Talapia with Potato Feta Gnocchi (gluten free)


For the Talapia:

  • 2 Talapia fillets
  • 1 tbs oil
  • salt and freshly ground black pepper to taste

For the tomato sauce:

  • 2 red peppers, deseeded and chopped
  • 2 red onions, cut into wedges
  • 1 courgette, chopped
  • olive oil
  • 250g cherry tomatoes
  • 200g tomatoes
  • 4 cloves garlic, minced
  • 1 tbs tomato puree
  • Handful fresh l basil, chopped
  • 1 tsp dried thyme
  • salt and freshly ground black pepper to taste

For the potato gnocchi:

  • 3 large baking potatoes, roughly the same size
  • Rock salt
  • 1 tsp dried basil
  • 100g feta, mashed
  • salt and freshly ground black pepper to taste
  • 1 tbs gram flour
  • 1 egg, beaten
  • oil or butter for frying


For the sauce:

  1. Heat oven to 220C. Put the peppers, onions, tomatoes and courgette, into a large baking tray, season, drizzle with olive oil and roast for 20-30 mins until they start to soften and char at the edges.
  2. Meanwhile, soften the chopped tomatoes with the garlic and a sprinkle of salt in a pan over a medium heat, until the tomatoes cook down into a soft puree. Add the tomato puree, paprika and basil and cook for another 5 minutes.
  3. Stir in the roasted vegetables, season to taste and set aside. (This sauce tastes even better if made the day before)

For the Gnocchi:

  1. Preheat the oven to 190C and wash the potatoes. Dry them and prick all over with a fork
  2. Line a baking tray with a layer of rock salt and arrange the potatoes on top. Bake until completely cooked through (approximately a 1 hour depending on the size of the potatoes)
  3. Remove from the oven, and peel off the skin as soon as they are cool enough to handle.
  4. Mash the potato through a potato ricer, or through a fine sieve into a bowl
  5. Add the flour, egg, herbs, seasoning and mashed feta and mix together, stopping as soon as it comes together into a soft dough. (add a little more flour if necessary but as little as possible)
  6. Dust you rolling surface with a little gram flour and roll portions of the dough into sausages
  7. Lay the sausages side by side, and cut diagonally into 1cm-wide segments.
  8. Bring a large pan of salted water to the boil, then turn down to a simmer, and tip in half the gnocchi.
  9. Wait for the gnocchi to rise to the surface, allow for cook for a few more seconds, and then remove with a slotted spoon, and decant onto some kitchen paper. Repeat with the rest of the gnocchi.
  10. Melt a knob of butter or oil in a pan and when hot, brown the gnocchi on both sides (in batches) until crispy and golden.
  11. Drain on kitchen paper

For the Talapia:

  1. Pat dry the fillets with kitchen paper
  2. Heat the oil a heavy bottomed pan over a medium heat, until smoking hot
  3. Place the fillets in the pan, skin side down and press down for a few seconds as the skin brown
  4. Leave to cook until the skin side is golden brown
  5. Flip over and cook for 1-2 minutes on the other side, season and serve immediately with the sauce and a side of gnocchi
  6. Enjoy!

potato gnocchi


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