Name: Oyster, Fennel, Leek and Gnocchi Bake
Cook time: 20 min
Yield: 4
Ingredients: 1 dozen Tasmanian Pacific oysters 500g gnocchi 100g Parmesan Sea salt and cracked pepper Salad to serve Sauce ½ fennel bulb 1 white leek 1 brown onion 4 cloves garlic 40g plain flour 40g butter 400ml milk 1 tablespoon horseradish mustard 1 teaspoon tarragon &nbsp; Where to buy The Fish Man Constitution Dock Fresh Fish Mures Tasmania Wilson’s Seafoods Factory Outlet Tasmanian Gourmet Seafoods Mures Fishing - outlet Ashmores Southern Fish Markets Kyeema Seafoods The Horny Cray Lobster Shack Tasmania Stanley Seafood Sales Peter and Una Seafoods

Method

Heat your oven to 180˚C

Prepare

Cook gnocchi as per packet instructions and season well with salt and pepper.

Sauce

Peel and dice the onion, thinly slice the leek and fennel. Crush garlic. Sauté ingredients with butter in a large heavy based pot over a medium heat, stirring often until soft. Add flour and continue stirring for one minute. Add milk, horseradish mustard and tarragon. Stir over heat until thickened.

Bake

Transfer pasta and sauce to a baking dish. Add oysters and top with the grated parmesan. Bake in the oven for around 20 minutes until golden brown on top.

Serve while hot with a crispy salad.