Cape Hake Gnocchi with Tomato Sauce - Sea Harvest : Sea Harvest
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Cape Hake Gnocchi with Tomato Sauce

Serves 4 – 6

Cape Hake goes perfectly together with a sprinkle of herbs beneath a unique Italian sauce topping.

Use these products

Hake Medallions 450 g


  • 2 cups (500 ml) milk
  • 1 Bay leaf
  • 100 g Semolina
  • 450 g Hake Medallions
  • 1 Egg yolk
  • 50 g Butter
  • ½ cup (125 ml) Cream
  • 100 g Freshly grated parmesan cheese
  • Salt and freshly ground black pepper
  • 1 clove Crushed garlic
  • 2 tbsp (30 ml) Freshly chopped parsley


  • 30 g Butter
  • 1 Small onion chopped
  • 1 Red pepper finely chopped
  • 3 cloves Crushed garlic
  • 1 x 400 g canned Italian tomatoes
  • 3 tbsp (45 ml) Tomato purée
  • Salt and freshly ground black pepper to taste
  • 1 Chilli chopped
  • ½ cup (125 ml) Chopped parsley
  • ½ cup (125 ml) Chopped coriander


  1. Place the milk in a saucepan, add the bay leaf and bring it gently to the boil, stir in the semolina and cook until it thickens, then stir in the hake.
  2. Beat in the egg yolk, butter, cream and half of the grated parmesan, salt and pepper to taste, the garlic and parsley. Stir well to combine.
  3. Cool the mixture slightly and then roll into walnut-sized balls.
  4. Place the balls into an ovenproof dish and pour the sauce over and warm gently in the oven.
  5. For the sauce, heat the butter in a saucepan and add the onion, red pepper and garlic, cook gently until the pepper softens and then add the tomato, tomato purée and chilli and cook for 10 minutes. Stir in the herbs and cook for a further 5 minutes, pour over the gnocchi and sprinkle with parmesan cheese!
  6. Serve with a tomato and wild rocket salad.

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