1. Bring a large pot of salted water to the boil.
2. Drain cottage cheese through a muslin cloth, hang for at least an hour or preferably overnight to remove the excess moisture.
3. Remove cheese from muslin cloth and place into a metal bowl. Season with a touch of salt and pepper and add the lemon juice and zest. Add the egg yolk and mix gently.
4. Add the flour and mix till combined. (Depending on how wet your mix is, you may need to use a touch more flour. But don’t overdo it as you want light, fluffy little pillows of gnocchi!)
5. Once mixed, drop tablespoon sized rounds of the mix into the water and cook. (Be careful not to overcrowd the pot. Rather cook them in two or three batches.)
6. You will know they’re done when they rise to the surface. Remove with a slotted spoon, gently place on an oiled tray or plate and set aside for later.
7. For the lemon emulsion, place lemon juice into a pan and season. Heat gently but don’t reduce the liquid.
8. Transfer the juice to a jug and whisk using a hand blender. Slowly drizzle the olive oil into the juice to start emulsifying.
9. When it’s silky smooth and a pale yellow colour it’s ready. Set aside for later.
1. Heat oil in a medium non stick pan. Sauté gnocchi in a warm pan until golden in colour. Add sprigs of fresh thyme for flavour.
2. When golden on all sides, remove and drain on paper towel. To serve, refresh the gnocchi in a pan with a little oil.
3. For the yellowtail, preheat oven to 180 degrees. (Tip: Make sure your fish fillets are as dry as possible and at room temperature when cooking.)
4. Heat a bit of oil in a pan.
5. Season fish fillets on both sides with sea salt. Sear on both sides for about 2 mins till a nice colour is achieved, but don’t cook all the way through.
6. Place on a baking tray and drizzle with olive oil and lemon juice and season with a touch of salt.
7. When ready to serve, heat the yellowtail in the bottom of the oven, together with the remaining lemon halves for about 5 minutes.
8. Wilt the spinach in a pot with a little butter. Remove and drain.
1. Place 4 or 5 sautéed gnocchi onto plate. Add a spoonful of spinach alongside the gnocchi.
2. Gently place the fish on top. Garnish with baby rocket cress, dress with lemon emulsion and serve.