13 Nov One-Pan Smoky Pollock & Gnocchi Skillet
A quick and flavorful one-pan meal featuring tender Alaska pollock, golden gnocchi, and vibrant veggies, all tied together with a smoky paprika sour cream.
One-Pan Smoky Pollock & Gnocchi Skillet
A quick and flavorful one-pan meal featuring tender Alaska pollock, golden gnocchi, and vibrant veggies, all tied together with a smoky paprika sour cream.
Ingredients
- 1 1/3 lbs about 1.5 lbs Alaska pollock fillets
- 1 cup sour cream
- 1 teaspoon smoked paprika
- 1 lemon organic preferred
- 3 tablespoons olive oil
- 4 spring onions
- 1 package refrigerated gnocchi
- ½ cup grilled peppers from a jar
- 2 cups cherry tomatoes
- Salt and freshly ground black pepper
Instructions
Prepare the Paprika Sour Cream
- In a small bowl, mix the sour cream with smoked paprika and a pinch of salt. Set aside.
Season and Prepare the Pollock
- Wash the pollock fillets, pat dry, and cut into bite-sized pieces. Wash the lemon, grate the zest, and squeeze out the juice.
Cook the Pollock
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add a bit of lemon zest and juice, then cook the pollock pieces for 5–7 minutes, seasoning with salt and pepper.
- Remove the fish from the skillet and set aside.
Sauté the Gnocchi
- Slice the spring onions into rings.
- Add the gnocchi to the skillet with the remaining tablespoon of olive oil, sautéing until golden brown.
Add the Veggies
- Chop the grilled peppers and halve the cherry tomatoes.
- Add the peppers, tomatoes, and spring onions to the skillet, sautéing briefly.
- Season with smoked paprika, salt, and pepper to taste.
Combine and Finish
- Return the pollock to the skillet, placing it on top of the gnocchi and vegetables.
- Cover the skillet and let everything rest for about 5 minutes.
Serve and Enjoy
- Serve hot, with a dollop of the smoky paprika sour cream on the side.
- Enjoy this quick, satisfying dish!
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