Potato gnocchi, a dish I cook regularly because everyone always loves them. The essential thing for a good result is the quality of the potatoes, which should be dry-fleshed; for this, I use red or old potatoes. In this recipe, I explain how I prepared Potato Gnocchi with Swordfish Sauce, a delicious and simple dish. Read on to learn how I did it . . .
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 543.10 (Kcal)
- Carbohydrates 55.86 (g) of which sugars 7.95 (g)
- Proteins 28.34 (g)
- Fat 22.58 (g) of which saturated 3.28 (g)of which unsaturated 5.22 (g)
- Fibers 9.89 (g)
- Sodium 1,378.71 (mg)
Indicative values for a portion of 354 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 19.4 oz red potatoes (17.6 oz after peeling post-cooking)
- 1 1/4 cups flour
- 1 egg (medium)
- 1/3 tsp fine salt
- 1 pinch nutmeg
- 1 oz semolina flour (for dusting the work surface)
- 14 oz swordfish (2 slices)
- 1 white onion
- 2 tbsps extra virgin olive oil
- 1 clove garlic
- 1/4 cup dry white wine
- 17.6 oz tomato sauce (preferably fresh and homemade)
- 1/3 tsp fine salt
- 10 leaves basil
Tools
The recipe includes IconA affiliate links to tools I use regularly
- Kitchen Scale
- Potato Ricer
- Kneading Board
- Metal Scraper
- Pot
- Gnocchi Board
- Slotted Spoon
- Wooden Spoon
Steps
First, place the potatoes with their skins in a large pot with cold water and cook for 35 minutes. Once the potatoes are cooked, peel them and mash them with a potato ricer (I leave the skin, which will stay attached to the tool when pressing). Sprinkle the sifted flour on the work surface, add the mashed potatoes, egg, grated nutmeg, and salt. Knead quickly to form a dough ball; if it sticks, sprinkle a little semolina on the work surface. Divide the dough into 5 parts and roll each into a log as thick as a thumb, then cut into pieces 3/4 inch long. Roll them on the gnocchi board or with a fork’s tines, placing them on a board dusted with semolina as you go.
Finely chop the onion and let it soften with the oil and garlic clove over low heat. Dice the swordfish slices, removing the skin, and add them. Increase the heat, stir, and after a few minutes, deglaze with the white wine. Pour in the hot tomato sauce, season with salt, and let it simmer for 30 minutes. Remove the garlic clove.
Bring salted water to a boil using a low, wide pot, and add a few gnocchi at a time. Prepare a pan with some sauce on the bottom. As the gnocchi float to the surface, scoop them up with a slotted spoon or spider, place them in the pan, and add more gnocchi to the boiling water (I cook them in three batches). Once all the gnocchi are cooked, season with the remaining sauce, torn basil leaves, gently mix with 2 wooden spoons, and serve.
