World of Gnocchi

· recipe ·

Sardine Gnocchi with Fennel and Golden Raisins

Sardines and fennel are a familiar Sicilian pairing, with raisins adding small bursts of sweetness. A squeeze of lemon balances the rich fish, and toasted breadcrumbs add crunch.

Sardine Gnocchi with Fennel and Golden Raisins

Time and servings

Prep
45 min
Cook
75 min
Total
120 min
Servings
4

Nutrition per serving

Calories
about 630
Protein
23 g
Fat
22 g
Carbs
87 g
  1. Choose boiling or baking

    Choose boiling or baking

    Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.

  2. Rice the potatoes

    Mash the potatoes

    Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.

  3. Mix the dough

    Mix the dough

    Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  6. Toast the breadcrumbs

    Toast the breadcrumbs

    Warm 1 tablespoon15 ml olive oil over medium heat. Add the breadcrumbs and cook, stirring, until golden and crisp, then transfer them to a plate.

  7. Cook the fennel

    Cook the fennel

    Thinly slice the fennel and garlic. Warm 2 tablespoons30 ml olive oil in the skillet and cook the fennel until tender and lightly browned. Add the garlic, golden raisins, and crushed red pepper and cook for 1 minute.

  8. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water to a gentle boil after the fennel is nearly tender. Add 1 1/2 tsp9 g of the salt to the water.

  9. Drained sardines, lemon zest, lemon juice and parsley prepared on the counter

    Prepare the sardines and lemon

    While the water heats, drain the sardines and break them into large pieces. Finely grate the lemon zest, squeeze its juice, and chop the parsley.

  10. Poach the gnocchi

    Poach the gnocchi

    Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and transfer them to the fennel skillet.

  11. Finish with sardines

    Finish with sardines

    Add the remaining olive oil and fold the hot gnocchi through the fennel. Gently add the prepared sardines so they warm without breaking apart, then add the lemon zest and juice.

  12. Sardine Gnocchi with Fennel and Golden Raisins

    Add the crisp finish

    Scatter the prepared parsley and toasted breadcrumbs over the gnocchi immediately before serving.

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