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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

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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 gnocci!

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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.

 

FAQs

How do I create perfectly golden gnocchi?
Using clarified butter to fry the gnocchi will help avoid giving them black spots.

 

Ingredients

Seabass

  • 1.2kg seabass fillet
  • 20 sage leaves
  • 10 thin slices Parma ham


Sauce

  • 30g olive oil
  • 80g finely chopped shallots
  • 2 finely chopped garlic cloves
  • 300ml Knorr Tomato Pronto
  • 10 basil leaves
  • Parmesan cheese


Potato gnocchi

  • 500g prepared Knorr Mashed Potato 
  • 1 egg yolk
  • 1 whole egg
  • 100g flour
  • Clarified butter

 

Preparation

Seabass

  • 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


Sauce

  • 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


Potato gnocci

  • 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

 

Assembly

  • 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

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