Gnocchi with Monkfish Sauce

Gnocchi with monkfish sauce is a refined and delicious dish. Here’s how to prepare it:

Ingredients

• 500 g of starchy potatoes
• 100-150 g of type 00 flour (plus a little more for working the gnocchi)
• 1 egg
• Salt to taste
• 300 g of monkfish, filleted and cut into cubes
• 200 ml of tomato passata
• 1 clove of garlic
• Chopped parsley to taste
• Chili pepper to taste (if you like)
• Extra virgin olive oil
• Salt and black pepper to taste

Preparation

1. Start by boiling the potatoes in water until they are soft. Peel the still hot potatoes and pass them through a potato ricer.
2. On a work surface, create a volcano with the potato puree, add the egg in the center, a pinch of salt and start incorporating the flour. Knead until you have a homogeneous mixture that is not too sticky.
3. Divide the dough into parts, create rolls and cut them into pieces to form the gnocchi. Roll them over a fork or gnocchi ridger to give them the typical ridged shape.
4. Bring a pot of salted water to a boil and cook the gnocchi until they float to the surface. Remove them with a slotted spoon.
5. Meanwhile, in a large pan, sauté the garlic clove in extra virgin olive oil. Add the monkfish and sauté for a few minutes.
6. Add the tomato passata, parsley, chili pepper (if desired), salt, and pepper. Cook for about 10 minutes or until the sauce reduces slightly.
7. Add the gnocchi to the sauce, mix gently for a few minutes.
8. Serve immediately, garnished with chopped fresh parsley.

Did You Know?

Monkfish is highly valued in cooking thanks to its white and lean meat, which is reminiscent of the texture of lobster. It is also known as “anglerfish” because of its distinctive shape and because it is mostly fished for its muscular body, excluding the head.

Bon appétit! If you have other preferences or requests, I am here to help you further customize the recipe.