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Smoked trout gnocchi with wine and herbs
Smoked trout gnocchi with wine and herbs
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Prep Time:
90 minutes
Cook Time:
75 minutes
Total Time:
165 minutes
Gnocchi with herbed wine sauce and smoked trout - a harmonious blend of flavors.
Ingredients:
  • 125.00 ml coarsely chopped fresh continental parsley
  • 40.00 ml coarsely chopped fresh dill
  • 40.00 ml drained capers, chopped
  • 2 tsp finely grated lemon rind
  • 125g butter
  • 2 brown onions, finely chopped
  • 3 garlic cloves, chopped
  • 375ml (1 1/2 cups) dry white wine
  • 80ml (1/3 cup) fresh lemon juice
  • Ground black pepper, to taste
  • 1.5kg small even-sized desiree potatoes
  • 1.20 gm salt
  • Ground black pepper
  • 1 220g whole smoked trout, skin and bones removed, finely flaked
  • 200g (1 1/3 cups) plain flour
  • Extra plain flour, to dust
  • Melted butter, to grease
Instructions:
  • Preheat the oven to 120°C and gather all the ingredients.
  • Add the trout to the potatoes along with the flour as instructed in step 3 of the basic potato gnocchi recipe.
  • Mix the parsley, dill, capers, and lemon rind in a small bowl. Set aside.
  • In a medium frying pan, melt the butter over medium heat until foamy. Stir in the onions and garlic, cooking over low heat for 5-7 minutes until the onions are soft. Increase heat to high, pour in the wine, bring to a boil, and simmer uncovered for 3-4 minutes until the liquid reduces by half. Keep covered to stay warm.
  • While the gnocchi is cooking, follow step 6 of the basic potato gnocchi recipe. Place each cooked batch onto warmed serving dishes and generously pour over the wine sauce. Cover lightly with foil and keep warm in the preheated oven until the remaining batches of gnocchi are cooked.
  • Sprinkle herb mixture over the gnocchi, drizzle with lemon juice, season with pepper, and serve right away.

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