Gnocchi with Gurnard Fish Recipe
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| All-purpose flour (00) | 350 g |
| Egg | 1 |
| Gurnard fish | 800 g |
| Cherry tomatoes | 500 g |
| Garlic | 1 clove |
| Dried chili pepper | 1 tsp |
| Fresh parsley | 1 bunch |
| Extra virgin olive oil | As needed |
| Fine salt | As needed |
Instructions
-
Preparing the Potatoes and Gnocchi
Begin by washing and boiling the potatoes in a pot of salted water. The cooking time will depend on the size of the potatoes, but it should take about 30 to 40 minutes. You can check if they’re done by piercing them with a fork. While the potatoes are cooking, take the time to prepare the gurnard fish. -
Cleaning and Preparing the Fish
Clean the gurnard by making a slit along the belly and removing the internal organs. Rinse the fish well under cold water. Remove the fins and tail, then check the fillets for any remaining bones. Cut the fish fillets into large chunks. -
Cooking the Fish
Heat a drizzle of extra virgin olive oil in a non-stick pan over low heat. Add the garlic (finely chopped) and dried chili pepper to the pan and sauté gently. Once the garlic releases its aroma, increase the heat and add the fish chunks. Sauté the fish for about 2-3 minutes until lightly browned. Add the halved cherry tomatoes to the pan and cook for an additional 2 minutes until the tomatoes soften. -
Making the Gnocchi Dough
Once the potatoes are cooked, drain and peel them while still hot. Place them on a clean surface and mash them. Create a well in the center of the potatoes and add the flour (you may not need all 350 g, so start with 300 g). Add a pinch of salt. Crack in the egg and begin mixing the ingredients with your hands until you form a soft, homogeneous dough. -
Forming the Gnocchi
Divide the dough into small portions and roll each portion into long, even ropes. Cut the ropes into 2-3 cm long pieces to form the gnocchi. Place the gnocchi on a lightly floured tray and set them aside. -
Cooking the Gnocchi
Bring a large pot of salted water to a boil. Cook the gnocchi in batches. Once they rise to the surface of the water, remove them with a slotted spoon. -
Finishing the Dish
Add the cooked gnocchi directly into the pan with the fish and tomato mixture. Toss the gnocchi gently in the pan to coat them with the sauce for a couple of minutes. Remove from the heat and sprinkle with freshly chopped parsley. -
Serving
Serve your gnocchi with gurnard fish hot, and enjoy a delicious and hearty first course!
Enjoy your meal, and remember that the key to great gnocchi is in the perfect balance between the soft texture of the potatoes and the delightful, flavorful gurnard fish sauce!
