Gnocchi With Monkfish And Fennel-Scented Orange

• 9/16 pound gnocchi
• 1 slice monkfish
• 1 Orange
• 1 fennel
• 1 clove garlic
• 4 tablespoons extra-virgin olive oil
• salt
• pepper

1. Washing and monkfish fillet, cut into large pieces.
2. In a large skillet (I used the wok with two handles Ballarini line Greenline) heat the oil with the garlic (if you want on shirt) and add the monkfish before removing it from the pan.
3. Cook just a few minutes adjusting the salt so that the angler releases all its water.
4. Meanwhile, wash the fennel, remove the outside and the mandolin obtain thin slices that will then garnish.
5. Wash and cut in half the orange, squeeze the juice on the monkfish and cook for a minute.
6. Cook the gnocchi in boiling salted water, drain into the pan with the fish not just go up to the surface.
7. Saute the gnocchi in the sauce, add salt and pepper.
8. Serve in individual dishes and enjoy hot add the fennel.

gnocchi, monkfish, orange, fennel, clove garlic, extravirgin olive oil, salt, pepper

Taken from www.yummly.com/recipe/Gnocchi-With-Monkfish-and-Fennel-Scented-Orange-1656671 (may not work)