Gnocchi with Scorpion Fish Ragù and Bottarga

Here is the recipe for gnocchi with scorpion fish ragù and bottarga, a dish rich in marine flavors with a touch of refinement.

Ingredients

• 500 g potato gnocchi
• 300 g cleaned scorpion fish
• 250 g tomato passata
• 1 garlic clove
• 1 small onion
• 100 ml white wine
• 4 tablespoons extra virgin olive oil
• 2 tablespoons chopped parsley
• Salt and pepper to taste
• Mullet bottarga to taste (grated for garnish)
• Grated lemon zest (optional)

Preparation

1. Start by preparing the scorpion fish ragù. In a large pan, sauté a minced onion and garlic in extra virgin olive oil until they become translucent.

2. Add the pieces of scorpion fish to the pan and let them brown slightly.

3. Deglaze the fish with white wine and let the alcohol evaporate over high heat.

4. Add the tomato passata, salt, pepper and lower the heat. Let it cook for about 20-30 minutes until the sauce has thickened and the fish is tender.

5. Meanwhile, bring a pot of salted water to a boil and cook the gnocchi. When the gnocchi float to the surface, after a few minutes, they will be cooked and you can drain them.

6. Once the scorpion fish ragù is ready, remove any bones from the fish and add the chopped parsley. If desired, you can also add a bit of grated lemon zest to add freshness.

7. Combine the gnocchi with the scorpion fish ragù and mix gently to flavor them.

8. Serve the gnocchi hot, sprinkling with grated bottarga to taste on the surface of the plates.

Fun Fact

Mullet bottarga is a typical product of Sardinia and the southern Italian coasts, obtained by salting and drying mullet roe. Its intense flavor is a magnificent contrast with the sweetness of the fish and the simplicity of the gnocchi, creating a truly unique balance of flavors.