ROASTED HALIBUT OR CHICKEN, GNOCCHI WITH WALNUT SAUCE AND SAUTEED CHARD

Roasted Halibut or Chicken, Gnocchi with Walnut Sauce and Sauteed Chard image

This meal can be used around the holidays - it's easy, elegant and a meal for a casual weeknight, yet it's festive.

Provided by Rachael Ray : Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 27

Ingredients

4 fillets of halibut or small boneless, skinless breasts of chicken, 6 to 8 ounces (see Cook's Note)
Salt and pepper
6 tablespoons Dijon mustard
1 1/2 cups panko
3 tablespoons butter, melted in microwave or small pan
2 tablespoons dried parsley
1 tablespoon dried thyme
1 tablespoon OMG seasoning blend or 1 teaspoon each of granulated onion, dried mustard powder and granulated garlic
2 teaspoons lemon zest
1/2 cup grated Parmigiano-Reggiano, a couple of handfuls
1/8 teaspoon freshly grated nutmeg
1 1/2 cups walnuts
2 slices peasant or Italian bread
3/4 cup half-and-half
2 cloves garlic, crushed
1 cup grated Parmigiano-Reggiano
2 sprigs rosemary, leaves stripped
1/8 teaspoon freshly grated nutmeg
2 teaspoons lemon zest
Salt and white pepper
1 pound fresh gnocchi
1/4 cup EVOO
1 1/2 pounds chard, preferable rainbow, stems finely chopped and leaves coarsely chopped
Salt and pepper
About 1/4 teaspoon freshly grated nutmeg
4 cloves garlic, chopped
1/2 lemon

Steps:

For the fish or chicken: Preheat oven to 400 degrees F with rack in mid oven and line a pan with foil then parchment. Arrange the fish or chicken on the tray and top with salt and pepper. Slather the top of the fish or chicken with Dijon mustard.
Combine the panko with butter, parsley, thyme, OMG, zest, cheese and nutmeg. Top the fish or chicken with gently pressed thick layer of crumbs and bake until cooked through and topping golden, 12 to 15 minutes for fish and 15 to 18 minutes for chicken.
For the walnut sauce and gnocchi: Bring a pot of water to boil.
Toast the nuts in a small skillet over medium heat to deeply golden and fragrant, 3 to 5 minutes. Cool a bit, then transfer to a food processor.
Trim crust, toast the bread and cool. Tear bread, add to processor with nuts, add half-and-half, garlic, cheese, rosemary, nutmeg, lemon zest, salt and white pepper and pulse; process to combine.
Salt water and cook gnocchi until it floats, 3 to 4 minutes. Transfer to serving bowl with 1/2 cup hot pasta water, add sauce and toss to combine.
For the greens: Heat EVOO in a large skillet over medium heat. Add the chopped chard stems and season with salt, pepper and nutmeg. Cook until they start to soften, about 3 minutes, then add the garlic and chopped leaves. Toss to cook until leaves wilt, 2 to 3 minutes. Finish with a squeeze of lemon juice and sprinkle of salt.
Serve the fish or chicken on or next to the greens with gnocchi alongside or as a primi (first course) or side dish in small bowl.