ALMOND CRUSTED DORY and FRESH GNOCCHI with ROASTED CHERRY TOMATOES

DORY:
1. In a food processor place ½ cup Almond slivers (whole almonds will also do), ¼ cup Panko bread crumbs, ½ tsp Garlic Powder, ½ tsp onion powder, 1/8 tsp freshly ground black pepper and ½ tsp salt.
2. Pulse until almost fine in texture and place in a plate for coating the fish.
3. Clean and pat dry 2 Dory fillets and brush lightly with yellow mustard. If you don’t like yellow mustard you can substitute it with butter.
4. Coat the fillet with the coating mixture and pre-heat the oven at 250’F.
5. Pan-fry the fish on a skillet with 2 tsp oil until brown.
6. Place in the oven to continue cooking for 8-10 minutes.

ROASTED GARLIC CREAM SAUCE:
1. In an oven proof bowl place 8 large cloves of garlic (peeled) and coat them in olive oil.
2. Roast in the oven at 200’F until golden brown in color.
3. Place the roasted garlic in a food processor and add 2 tbsp butter, 1 cup cream, 1 tsp salt, 1 tsp freshly ground black pepper, 1 tbsp shallots (minced), 1 tbsp olive oil and 2 tsp sugar. Pulse until fine.
4. In a saucepan simmer 2 cups of chicken broth and add the roasted garlic mixture.
5. Reduce to thicken the sauce and add 2 tsp of cornstarch diluted in 3 tsp of water. Set aside once thick.

FRESH GNOCCHI:
1. Boil 3 large potatoes until fork tender.
2. Press through a ricer and place in a mixing bowl.
3. Add 2 eggs, 2 cups of flour (add in ¼ cup increments if the mixture is still too sticky), 3 tsp salt, 3 tsp nutmeg and 3 tsp white pepper.
4. Roll cut into four parts and dust the counter with flour to keep it from sticking.
5. Roll each part into long thin logs and cut into small pieces. Roll into balls and press with a fork to form ridges.
6. In a big pot boil some water and add salt. Once boiling, add the gnocchi and wait until it floats to the top.
7. Use a strainer and place in a bowl.

CHERRY TOMATOES:
1. Pre-heat oven for 450’F.
2. In a large baking tray, cover it entirely with cherry tomato halves (keep it in a single layer only and sliced side up).
3. Sprinkle on top with minced 1 large white onion, 20 pcs green olives and 20 pcs black olives cut into rings, minced 4 cloves of garlic and ½ tbsp of dried thyme.
4. Drizzle with olive oil and season with salt and freshly ground pepper.
5. Place in the oven and roast for about 20-30 minutes.
6. Transfer to a bowl and drizzle some olive oil in the baking tray and scrap the burnt portions. Add to the cherry tomatoes.
7. Mix with the fresh gnocchi and add ¼ cup freshly chopped flat leaf Parsley and ½ cup freshly grated parmesan cheese.

SPINACH-DILL SAUCE:
1. Blanch 1 pack of spinach or would equal 1½ cup tightly packed.
2. Place in a food processor and add 1 tbsp fresh dill, ½ cup mayonnaise, 2/3 cup freshly grated parmesan cheese, 2 cloves garlic (peeled), 1/3 cup ricotta cheese, 1/3 cup cream cheese and salt and pepper to taste.
3. Pulse until well combined.

To serve, place the fresh gnocchi with roasted Cherry Tomatoes on the side and sprinkle some freshly grated parmesan cheese. Place the Dory fillet in the middle and drizzle with the roasted garlic cream sauce and add a dollop of spinach sauce on top and garnish with fresh sprig of dill.