Gnocchi alla trabaccolara
Servings 4
Ingredients
For the fish fumet
- Bones from the fish used for the sauce
- 1 basil leaf
- 1 tablespoon of tomato purée
- 1 teaspoon of salt
For the gnocchi sauce
- 300 g (10 and 1⁄2 oz) of fish fillets , (mullet, rockfish, striped seabream, gurnard, weever fish...)
- 2 whites of spring onions
- 1 piece of dried chili pepper
- 2 tablespoons of tomato purée
- zest of 1⁄2 an organic lemon
- a few basil leaves
- extra virgin olive oil
- 1/2 cup of white wine
- 800 g of fresh gnocchi
Instructions
- Ask your fishmonger to fillet the fish for you, or do this yourself if you’re able. Save the fish carcass. Add the fish bones to a pot with 2 l of water. Add the tomato purée to the water along with the basil leaf and a teaspoon of salt. Cook on low heat for about 1 hour. Filter the liquid and top up with more fresh water to cook the gnocchi in.
- Make the sauce for the gnocchi now. Finely slice the onions. Add the onion and the tomato purée to a large pan together with a piece of dried chili and the lemon zest. Tear in some basil leaves. Add a small amount of oil and cook on low for 7 to 8 minutes.
- Next add the wine, raise the heat and reduce.
- Add the fish and cook until tender enough to break with a fork. Remove from the heat and set aside.
- Cook the gnocchi and gently remove them from the boiling water with a slotted spoon.
- Add the cooked gnocchi to the pan along with a ladleful of the pasta water. Toss gently and serve.
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