If you’re looking for an easy, quick, and economical fish first course, this Fish Ragù Gnocchetti Recipe is the perfect solution. Delicate yet full of flavor, they are made with dogfish or gurnard, two fish with a soft and mild taste, ideal for creating a light and fragrant sauce that captivates at the first bite.
Also see: Dogfish Ragù Spaghetti
Fish Ragù Gnocchetti Recipe: Perfect with Dogfish or Gurnard, is a simple yet impressive recipe to bring all the aroma of the sea to the table with few ingredients and in no time. The gnocchetti perfectly absorb the sauce, making each bite creamy and enveloping, without the need for complicated steps or long cooking times.
In this article, I’ll explain how to make this dish: an economical yet refined idea, perfect for both a Sunday lunch and a quick yet special dinner.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 lb lbs dogfish (or gurnard)
- 1 white onion (or golden)
- 1 lb lbs potato gnocchetti
- 1 glass dry white wine
- to taste capers
- to taste salt
- 3.5 oz tomato passata
- 1 tsp tomato paste
- to taste extra virgin olive oil
Preparation
Add the cleaned and skinned dogfish or gurnard;
Brown on both sides;
Deglaze with white wine, let it evaporate, and continue on low heat;
Add the capers, tomato passata, and paste, (or fresh cherry tomatoes);
Stir and cook for 10-15 minutes;
Meanwhile, cook the gnocchetti;
Place part of the dogfish ragù on a plate and toss the gnocchetti in the pot with the remaining sauce;
Add the remaining ragù set aside and serve hot;
If you like, you can add raw extra virgin olive oil.
Store leftover fish ragù in an airtight container for 1-2 days;
When reheating, do it over low heat to avoid altering the fish flavor too much.
