Pike Perch Fillet on Pumpkin Vegetables with Pesto Gnocchi

For the gnocchi, peel the potatoes and cook them in salted water, drain them, then put them on the stove with the pot still warm and steam them well. Pour the flour into a large bowl and add the hot potatoes. Season with salt and nutmeg. Add the yolks and knead thoroughly. Form the mixture into a 2 cm diameter roll, cut 2 cm long pieces with a dough scraper and press on a fork. Cook the gnocchi in boiling salted water for 10 minutes. Then sauté in a frying pan with 2 tablespoons of fresh pesto sauce and a little bit of butter.

Cut the pumpkin flesh without peel and seeds into 1 cm cubes. Sauté shallots and garlic in a saucepan with a tiny bit of olive oil. Add pumpkin cubes and fill up with white wine. Add salt and sugar and simmer for 10 min until soft. Finally season with freshly ground coriander.

Season the pike-perch fillets with salt and pepper and roast in a frying pan with hot olive oil at the beginning on the skin side for about 2 min, then turn to the other side and finish cooking.

Arrange the pumpkin vegetables on plates, add a few drops of pumpkin seed oil, place the pike perch with the skin side up and evenly distribute the sautéed gnocchi around the vegetables.

Tip: If you don’t like coriander, you can leave it out.

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