Gnocchi with stockfish, capers, and olives is a first course with a rich and exquisite sauce. I made classic potato gnocchi and then dressed them with a delicious sauce that perfectly blends with the gnocchi, enhancing their delicacy. This dish is perfect to make for special occasions and to impress your guests.
For more recipes, check out the collection: Gnocchi: Homemade Recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Stovetop
Ingredients
- 1.1 lbs potatoes
- 1 egg
- 1.75 cups flour
- to taste salt
- 0.66 lbs stockfish
- 2.1 cups tomato sauce
- 2 tablespoons black olives
- 1 tablespoon capers
- 1 onion
- to taste extra virgin olive oil
- to taste salt
Steps
To make the gnocchi with stockfish, capers, and olives, boil the peeled potatoes in salted water, once cooked drain and mash them while still hot, letting them fall into a large bowl. Add the egg, flour and knead until you get a smooth and homogeneous dough.
Then transfer the obtained mixture onto a floured surface or worktop, use your hands to form small rolls and use a knife to cut small cylinders, the gnocchi.
In a large pot, sauté the chopped onion (amount to taste) over low heat with a drizzle of extra virgin olive oil and some chopped chili pepper to your liking.
Clean the stockfish, removing bones and skin; then cut it into pieces and add to the onion. Add a ladle of water, stir and cook for 15-20 minutes. Once cooked, mash it with a fork.
Finally, add the tomato sauce, capers, and olives. Add water until the sauce is completely covered. Cook over medium heat, stirring occasionally. Salt at the end of cooking.
Cook the gnocchi in boiling salted water and, as soon as they rise to the surface, drain them and toss them in the pan with the sauce. Stir them gently to mix well with the sauce.
Serve hot and enjoy your meal!
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