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Gnocchi and hake bake with sundried tomato

Prep time
15 mins
Cooking Time
40 mins


msc ecolabel landscape
  • 450g box MSC certified Cape hake medallions
  • 4-5 dried tomato slices, finely chopped
  • 1 small brown onion, finely chopped
  • 1 sachet tomato paste
  • Olive oil
  • 500g packet of ready-made gnocchi 
  • 250ml fresh cream 
  • 150ml of grated Parmesan
  • Fresh flat-leaf parsley, roughly chopped
  • Coarse-ground sea salt and black pepper


  1. Preheat the oven to 200°C. 
  2. In a large pot over medium heat, fry the onion in a little olive oil until soft. 
  3. Add in the sundried tomatoes and tomato paste and season to taste. 
  4. Add in the Cape hake medallions and fry until gently browned and flaky. 
  5. Pour in the cream and use a spoon or fork to flake the fish into the sauce. 
  6. Add the gnocchi into an ovenproof dish and pour over the sauce.
  7. Scatter the grated Parmesan cheese over the top and bake in the oven for 20 minutes or until the gnocchi is tender.
  8. Serve the dish with a green salad.
Content contributed by Irvin & Johnson Limited
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