Gnocchi with tub gurnard
- Lactose Free
- Vegetarian
- Energy Kcal 669
- Carbohydrates g 109.9
- of which sugars g 6.6
- Protein g 38.1
- Fats g 8.6
- of which saturated fat g 1.83
- Fiber g 7.3
- Cholesterol mg 111
- Sodium mg 619
- Difficulty: Average
- Prep time: 60 min
- Cook time: 20 min
- Serving: 4
- Cost: Average
PRESENTATION
Gnocchi with tub gurnard really brings out the best of Southern Italian cooking. I mean, these tender potato dumplings just soak up all the flavors from the fresh seafood sauce. Especially when gnocchi with tub gurnard is your star. In regions like Campania and Calabria, people love making their own homemade gnocchi with older potatoes. Pretty simple. This little trick gives you the perfect dough—moist but not sticky—so you end up using less flour. Super soft and not heavy. And you know what? The magic happens when you clean the fish yourself; it might take effort, but it connects you with the food. Tub gurnard, or gallinella di mare locally, adds a delicate taste you won’t find in common fish. It blends right in, giving the sauce a gentle ocean flavor.
In Southern Italy, this type of tub gurnard gnocchi recipe is often saved for Sunday lunches or family gatherings. And look, it’s obvious why. The sauce is silky and sweet from fresh tomatoes, just melting into the gnocchi. You’ll want to dip your bread so you don’t miss a drop—seriously good. Trying fish gnocchi recipes at home might sound fancy, but it’s pretty straightforward if you take your time. Pay attention to details like choosing the right potatoes and cleaning the fish well. There’s a kind of satisfaction in turning simple, fresh ingredients into something golden and comforting. Really, really satisfying. Whether you’re exploring new seafood gnocchi ideas or just love different Italian fish dishes, this one’s a standout for sure. It blends homey vibes with a light Mediterranean twist. It’s the sort of meal that turns an ordinary Sunday into something a bit more special, capturing the heart of Southern Italy on your plate—no question about it.
INGREDIENTS
- Ingredients for gnocchi
- Potatoes 2.2 lbs (1 kg)
- Type 00 flour 2.8 cups (350 g)
- Eggs 1 - medium
- for the sauce
- Gurnard 1.8 lbs (800 g) - to clean
- Datterino tomatoes 1.1 lbs (500 g)
- Garlic 1 clove
- Dried chili pepper 1 tsp
- Parsley 1 tuft
- Extra virgin olive oil to taste
- Fine salt to taste
How to prepare Gnocchi with tub gurnard
To prepare the gnocchi with tub gurnard, start by washing and boiling the potatoes in plenty of water, salted to taste 1. It will take about 30-40 minutes of cooking depending on the size of the potatoes. You can pierce them with the tines of a fork to check the level of cooking before draining them. Meanwhile, while the potatoes are cooking, you can clean the fish: gut it by cutting along the entire belly 2, remove the entrails then rinse well under water 3 to remove all impurities.
Cut off the fins, then remove the tail 4 and the head 5, and cut along the back close to the backbone to obtain two fillets 6. Check that there are no remaining bones in the fillets obtained.
Cut the fish fillets into coarse pieces 7; also chop a clove of garlic 8, then wash and cut the cherry tomatoes 9.
In a non-stick pan, pour a drizzle of oil, add the chopped garlic and dry chili 10, sauté over low heat, then add the fish 11, sauté over high heat for about 2-3 minutes. Add the cherry tomatoes 12 and salt to taste. Continue cooking over low heat for about 10 minutes, stirring occasionally.
Meanwhile, start preparing the gnocchi, with the potatoes still hot. Create the classic well on a work surface with the flour (you can use 2 1/2 cups and see later if you need the other 1/3 cup) and a pinch of salt 13. Make a hole in the center and mash the potatoes 14, then add an egg 15.
Mix everything together with your hands (17-18), knead until you get a soft and homogeneous dough, cut off a part of the dough 18,
gradually form logs 19 then cut them into pieces 20; finally roll each piece on the gnocchi board 21. Your gnocchi are ready, you can gradually place them on a slightly floured tray.
Bring a pot of water to a boil, pour the gnocchi a little at a time to cook them and drain them when they rise to the surface 22, then toss them into the pan with the sauce 23, sauté the gnocchi in the pan for a few moments, turn off the heat, and finish with a bit of chopped parsley 24. Serve your gnocchi with tub gurnard hot.