Gnocchi con Anguilla Affumicata e Zucchine

Potato Gnocchi with Smoked Eel and Zucchini

Preparation info
  • Serves


    • Difficulty


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, which works really well with mint, another popular ingredient in Lombardy.


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


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