Gnocchi with Ricotta & seafood

A great and very quick supper.

500 grams of gnocchi
125 grams of ricotta
one egg
three small onions - halved and thinly sliced
250 grams of mixed fish portions (cod, smoked mackerel and salmon)
two large cloves of garlic - roughly chopped
one good pinch of salt
olive oil & knob of butter
five grams of chopped oregano and sage, kept separate
125 glass of good dry white wine

In a pre-heated 180c oven and in a foil envelope place the fish, half the onions and the sage.  Seal the envelope and bake for just 15 minutes adding a small amount of the wine in the base.

In a pan of water brought to a rolling boil, place the gnocchi and drain as soon as they come to the surface.  If fresh this will take a just a few minutes, if frozen a couple of minutes more.

In a deep saute pan, add the butter and a little olive oil.  On a medium heat, add the remaining onions, garlic and oregano.

In a small dish beat together the ricotta and egg until smooth.  Taste the wine to ensure it is not too tart and add the remainder of the wine to taste, again beat until smooth. 

To combine the dish, turn the heat in the saute pan to low, add the ricotta mixture and add the Gnocchi.  Turn out the fish and also gently fold into the mixture.

This should serve two people generously with a green salad.