Gnocchi con Anguilla Affumicata e Zucchine

Name: Gnocchi con Anguilla Affumicata e Zucchine (Potato Gnocchi with Smoked Eel and Zucchini)
Yield: Serves 6
Cuisine: Italian
Ingredients: 1 clove garlic, thinly sliced; 1 pinch of freshly grated nutmeg; rock salt, as needed; 3 zucchinis (courgettes); 1 teaspoon fine salt; 560 g russet or other floury potatoes, scrubbed; 80 g cornflour, sifted, plus extra for dusting; 25 g unsalted butter; ⅔ cup (160 ml) Fish Stock; 6 mint leaves, very thinly sliced; 1 egg yolk; 2 golden shallots, thinly sliced; 100 ml extra virgin olive oil, plus extra for drizzling; 50 ml dry white wine; 50 g Grana Padano, freshly grated; 1 x 450 g smoked eel; pinch of saffron threads

Potato Gnocchi with Smoked Eel and Zucchini

Preparation info

Serves
6

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

I love how this dish celebrates two typical Lombardian ingredients – eel and gnocchi. I ramp up the flavour by using smoked eel (available from harrissmokehouse.com.au), which works really well with mint, another popular ingredient in Lombardy.

Ingredients

1 x 450 g smoked eel
3 zucchinis (courgettes)
100 ml

Europe
Italy
Fish course
Pescatarian
Mediterranean
Gluten-free
Pasta

Method

Remove the skin from the eel, including the thin, dark membrane just under the skin. Pick the meat off the bones and cut into 5 mm dice.

Cut the skin off the zucchinis, leaving about 5 mm flesh on it and discarding the rest. Cut the skin into 5 mm dice.

To make the gnocchi dough, Preheat the oven to 1