Gnocchi with Scorpion Fish Ragù and Bottarga
Category: First Courses
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| Semolina flour (durum wheat, remilled) | 500 g |
| Egg yolks | 2 |
| Scorpion fish | 1 kg |
| Cherry tomatoes | 500 g |
| Garlic | 4 cloves |
| Lemon zest | 1 |
| Rosemary | 2 sprigs |
| Extra virgin olive oil | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
| Mullet bottarga (cured fish roe) | To taste |
Instructions:
Preparing the Scorpion Fish:
- Begin by preparing the fish. First, remove the scales under cold running water. You can use a special tool or a knife for this step. Once cleaned, pat the fish dry with a towel.
- Season the scorpion fish with salt and grate the lemon zest over it for a refreshing citrus aroma.
- Arrange the cherry tomatoes on a baking tray, setting them aside for later.
Cooking the Potatoes:
- Place the potatoes in a large pot and cover them with cold water, ensuring the skins remain on. Bring the water to a boil and let the potatoes cook for 20 to 25 minutes, or until they are tender and can be easily pierced with a fork.
- Once the potatoes are cooked, drain them and let them cool slightly before peeling.
- Use a potato ricer or masher to mash the potatoes on a clean work surface, making sure they are smooth and lump-free.
Making the Gnocchi Dough:
- Add the egg yolks to the mashed potatoes, followed by the semolina flour. Begin kneading the dough with your hands until it forms a smooth, uniform mixture.
- Divide the dough into smaller portions and roll them into long logs or “filoncini.”
- Cut the logs into small pieces, about 1 inch in length, to form the gnocchi. Dust them with flour and place them on a clean kitchen towel to prevent sticking.
Roasting the Scorpion Fish:
- While the gnocchi dough is resting, prepare the scorpion fish by placing it in the oven. Bake the fish until cooked through, around 20-25 minutes, depending on its size.
- Once cooked, remove the fish from the oven and allow it to cool slightly. Clean the fish, carefully removing the skin and bones. Shred the fish into small pieces, checking for any remaining bones.
Preparing the Ragù:
- In a large pan, combine the roasted scorpion fish, the cherry tomatoes, and some of the cooking juices from the fish. Cook over medium heat for a few minutes, allowing the flavors to meld together.
Cooking the Gnocchi:
- While the ragù is simmering, bring a large pot of salted water to a boil. Add the gnocchi and cook for 2 to 3 minutes, or until they float to the surface. This indicates they are ready.
- Using a slotted spoon, transfer the gnocchi directly into the pan with the scorpion fish ragù. Gently stir the gnocchi to coat them in the sauce, ensuring they are well covered.
Final Touches:
- Grate an abundant amount of bottarga (cured fish roe) into the pan with the gnocchi and ragù. Toss everything together for another minute to allow the bottarga to melt and infuse its rich, savory flavor into the dish.
- Plate the gnocchi and ragù, finishing with a final sprinkle of freshly grated bottarga for an extra burst of flavor.
Serving:
Your Gnocchi with Scorpion Fish Ragù and Bottarga is now ready to be served! This rich, delicate dish is a perfect balance of flavors, with the savory fish ragù complemented by the briny bottarga. Enjoy!
This recipe, featuring homemade gnocchi paired with a flavorful scorpion fish ragù and finished with bottarga, brings a luxurious and rustic touch to your table. Perfect for a special meal with family or guests, it highlights the beauty of Italian ingredients and traditional cooking techniques.
