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Gnocchi with Scorpionfish Ragout and Bottarga

17/11/2023

Here is the recipe for gnocchi with scorpionfish ragout and bottarga, a dish rich in marine flavors with a touch of sophistication.

Ingredients

  • 500 g of potato gnocchi
  • 300 g of cleaned scorpionfish
  • 250 g of tomato puree
  • 1 clove of garlic
  • 1 small onion
  • 100 ml of white wine
  • 4 tablespoons of extra virgin olive oil
  • 2 tablespoons of chopped parsley
  • Salt and pepper to taste
  • Grey mullet bottarga to taste (grated for garnish)
  • Grated lemon zest (optional)

Preparation

  1. Start by preparing the scorpionfish ragout. In a large pan, sauté a mix of onion and garlic in extra virgin olive oil until they become translucent.

  2. Add the pieces of scorpionfish to the pan and let them slightly brown.

  3. Deglaze the fish with white wine and let the alcohol evaporate on high heat.

  4. Add the tomato puree, salt, pepper, and lower the flame. Let it cook for about 20-30 minutes until the sauce has thickened and the fish is tender.

  5. Meanwhile, bring a pot of salted water to a boil and cook the gnocchi. Once they float to the surface after a few minutes, they will be cooked and you can drain them.

  6. When the scorpionfish ragout is ready, remove any bones from the fish and add the chopped parsley. If you like, you can also add some grated lemon zest for freshness.

  7. Combine the gnocchi with the scorpionfish ragout and mix gently to flavor them.

  8. Serve the gnocchi hot, sprinkling with grated bottarga as desired on the surface of the plates.

Curiosità

Grey mullet bottarga is a typical product of Sardinia and the southern Italian coasts, obtained by salting and drying the roe of grey mullet. Its intense flavor is a magnificent contrast to the sweetness of the fish and the simplicity of the gnocchi, creating a truly unique balance of flavors.