Potato Gnocchetti with Red Mullet and Mushroom Sauce

It will be a pleasure to help you prepare a dish as delicious and refined as Potato Gnocchetti with Red Mullet and Mushroom Sauce. Here is the recipe with a truly Italian touch:

Ingredients

• 500 g of starchy potatoes
• 150 g of type 00 flour, plus extra for dusting
• 1 large egg
• Salt to taste
• 4 medium-sized rock red mullets
• 200 g of mushrooms (porcini or champignon)
• 2 cloves of garlic
• Chopped parsley to taste
• Extra virgin olive oil
• Dry white wine to taste
• Vegetable broth (optional)
• Black pepper to taste

Preparation

1. Start by boiling the potatoes with their skin on until they are soft. Once cooked, peel them while they are still hot and mash them with a potato masher collecting the puree in a bowl.

2. Add a pinch of salt, the egg, and start to incorporate the flour until you get a homogeneous and not too sticky dough. You might not need all the flour or you might need more, it depends on the moisture of the potatoes.

3. On the floured work surface, take pieces of dough and roll them to form cylinders about 2 cm thick. Cut each cylinder into small gnocchetti.

4. Clean the mushrooms and cut them into pieces. In a pan, sauté a clove of garlic in extra virgin olive oil and add the mushrooms. Let them cook over medium heat, adding salt and pepper. If necessary, deglaze with a bit of white wine and let the alcohol evaporate, then, if you want, add a bit of vegetable broth to make it creamier.

5. Meanwhile, clean the red mullets by removing the innards and bones and cut them into fillets.

6. In another pan, heat a thread of oil with a clove of garlic, add the red mullet fillets and let them brown on both sides, seasoning them lightly with salt. Deglaze with a bit of white wine and let the alcohol evaporate.

7. Cook the gnocchetti in abundant salted water; they will be ready when they float to the top.

8. Drain them with a slotted spoon and transfer them into the pan with the mushroom sauce, tossing everything to blend the flavors.

9. Plate the gnocchetti, laying the red mullet fillets on top and sprinkle with freshly chopped parsley for a touch of color and freshness.

Curiosity

Mushrooms and red mullets are two ingredients that pair very well, thanks to the sweetness of the mushrooms and the distinct flavor of the red mullets. This dish is an excellent interpretation of “sea and mountains,” where land and sea meet in a union of flavors that reflects the variety of Italian gastronomy.