Gnocchi with Monkfish Sauce
Category: Pasta Dishes
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 1 kg |
| All-purpose flour (00) | 300 g |
| Egg | 1 |
| Fine salt | 1 pinch |
| Monkfish (fresh fillets) | 600 g |
| Canned peeled tomatoes | 600 g |
| Shallot | 1 |
| Juniper berries | 4 |
| Fresh rosemary | 1 sprig |
| Bay leaves | 2 |
| Tomato paste | 20 g |
| Salt | To taste |
| Dried chili pepper | 1 |
| Extra virgin olive oil | As needed |
Instructions
For the Gnocchi:
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Cook the Potatoes: Start by placing the potatoes in a large pot filled with cold water. Bring the water to a boil and cook the potatoes for about 30-40 minutes. Once the potatoes are tender (check with a fork), drain them and allow them to cool slightly.
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Prepare the Dough: While the potatoes are still warm, peel them and mash them on a flat surface. Arrange the flour in a well-shaped mound and add the mashed potatoes inside. Crack the egg into the center, sprinkle with a pinch of salt, and begin mixing to form a dough. Knead the mixture gently until it becomes smooth and consistent.
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Shape the Gnocchi: Once your dough is ready, take small portions at a time and roll them into long cylinders. Cut each cylinder into small, bite-sized pieces. To create the classic gnocchi grooves, you can use a gnocchi board (rigagnocchi) or the tines of a fork. Set the gnocchi aside on a floured surface.
For the Monkfish Sauce:
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Prepare the Ingredients: Begin by finely chopping the shallot, rosemary, and juniper berries. These aromatic elements will build the foundation of your sauce.
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Sautรฉ the Aromatics: Heat a drizzle of extra virgin olive oil in a large skillet over medium-low heat. Add the shallots, rosemary sprigs, and juniper berries. Sautรฉ gently, stirring frequently, until the shallots soften and become translucent. Be careful not to burn the shallots.
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Prepare the Monkfish: While the aromatics are cooking, remove the central bone from the monkfish fillets. Cut the fillets into thin strips and then into bite-sized cubes, making sure they are not too small, as they will shrink slightly during cooking.
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Cook the Monkfish: Add the monkfish pieces to the skillet with the shallot mixture. Stir gently, allowing the fish to cook for a few minutes until it turns opaque and white. This should only take a couple of minutes.
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Add Tomatoes and Seasonings: Once the monkfish is cooked, add the bay leaves, canned peeled tomatoes, and tomato paste. Stir to combine and season with salt and the dried chili pepper (adjust the chili to your preferred spice level). Let the sauce simmer for about 20 minutes on low heat, covered with a lid. Stir occasionally to prevent the fish from breaking apart too much.
Cooking and Serving:
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Cook the Gnocchi: While the sauce is simmering, bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water and cook until they float to the surface, which should take about 2-3 minutes.
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Combine Gnocchi and Sauce: Using a slotted spoon, transfer the cooked gnocchi directly into the skillet with the monkfish sauce. Toss everything gently to combine, ensuring the gnocchi are coated with the flavorful sauce.
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Serve: Serve the gnocchi hot, garnished with fresh herbs if desired. Enjoy the delicate flavors of the tender monkfish with the pillowy gnocchi in a rich, aromatic sauce!
This dish is an elegant blend of flavors: soft, homemade gnocchi paired with a savory, aromatic monkfish sauce that will transport you straight to the coastal regions of Italy. Perfect for a special meal or when you want to impress your guests with a dish thatโs both hearty and refined.
