Gnocchi with scorpionfish ragù and bottarga

Name: Gnocchi with scorpionfish ragù and bottarga
Prep time: 50 min
Cook time: 50 min
Total time: 100 min
Yield: 4
Ingredients: Potatoes 2.2 lbs; Remilled durum wheat semolina 3 ½ cups; Egg yolks 2; Scorpionfish whole 2.2 lbs; Cherry tomatoes 3 cups; Garlic 4 cloves; Lemon peel 1; Rosemary 2 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Mullet Bottarga to taste

it fr de es br

Lactose Free

Difficulty: Average
Prep time: 50 min
Cook time: 50 min
Serving: 4
Cost: Average

PRESENTATION

Gnocchi with scorpionfish ragu is one of those dishes that really leaves an impression. It's perfect for the holidays or anytime you’re craving something special. Hailing from Tuscany's beautiful coast, it features semolina gnocchi as its base. Really, it's like a tender, melt-in-your-mouth experience with every bite.

But the star? It's the scorpionfish ragu—don't let the fish's look scare you off! Scorfano, or scorpionfish, has firm, moist meat that works wonders in sauces and stews. In Livorno, it's a staple in dishes like Cacciucco alla livornese, but here, it’s crafted into a ragu with cherry tomatoes. And you know what? It gives a lighter, brighter touch. The result? A sauce that’s rich and tangy, packed with those amazing Mediterranean seafood vibes.

The Tuscan coast is all about making the most of local fish, and this dish really nails it. What really makes this bottarga pasta recipe shine is the finishing touch—thin shavings of bottarga di muggine, or cured mullet roe. It's got a salty punch that's kinda addictive, elevating the already fantastic sauce into something you’ll want to rave about.

While some might be used to classic meat ragù with gnocchi, this seafood version feels just as comforting and way more original. Honestly, the gnocchi soaks up all those savory flavors from the sauce, while those bursts of sweet cherry tomato make it even better. For sure. For anyone into seafood gnocchi or looking to try a traditional Italian gnocchi with a twist, this dish perfectly showcases Tuscan coastal cooking. Every bite hits you with a bit of that crispy, salty bottarga and the deep, satisfying taste of the sea. Pretty much a meal to remember. So, if you're looking to impress or just enjoy a great dinner, this is the dish for you!

INGREDIENTS

For the semolina gnocchi: Potatoes 2.2 lbs (1 kg); Remilled durum wheat semolina 3 ½ cups (500 g); Egg yolks 2

For the scorpionfish ragù: Scorpionfish 2.2 lbs (1 kg) - whole; Cherry tomatoes 3 cups (500 g); Garlic 4 cloves; Lemon peel 1; Rosemary 2 sprigs; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For serving: Mullet Bottarga to taste

Preparation

How to prepare Gnocchi with scorpionfish ragù and bottarga

To prepare the gnocchi with scorpionfish ragù and bottarga, first prepare the fish: remove the scales under cold running water using the appropriate tool or a knife 1, then pat it dry 2 and gut it. Transfer the whole scorpionfish to a baking tray lined with parchment paper and drizzle with extra virgin olive oil 3.

Salt 4 and pepper, then add the rosemary sprigs 5 and the unpeeled garlic cloves 6.

Fragrance with grated lemon zest 7 and massage well with your hands to absorb the aromas 8. Finally, distribute the cherry tomatoes in the tray 9 and bake at 329°F (165°C) for 25 minutes in the oven with 50% steam function. Alternatively, you can use a static oven and bake at 302°F (150°C) for 45 minutes.

Meanwhile, put the potatoes in a pot with cold water, without peeling them 10. Bring to a boil and cook for 20-25 minutes, until you can easily pierce them with a fork. Once cooked, mash them with a potato masher on a work surface 11 and let them air dry for 2-3 minutes 12.

Now add the egg yolks 13 and cover everything with the semolina flour 14, then knead with your hands until you get a homogeneous mixture 15.

Divide the dough into smaller portions 16, form logs 17, and cut them into pieces about 0.8 inches (2 cm) using a scraper 18. Transfer the gnocchi to a floured cloth and set aside.

After the cooking time of the scorpionfish 19, remove from the oven and clean the fish, extracting only the flesh 20. Transfer it to a bowl and break it up with your hands, checking that there are no bones 21.

Pour the cherry tomatoes along with the scorpionfish cooking water into a large pan 22. Meanwhile, bring a pot of salted water to a boil and cook the gnocchi for a few minutes 23. When they float to the surface, drain them directly into the pan 34.

Add an abundant grating of bottarga 25 and sauté everything over high heat to thicken the sauce. Pepper 26 and add the scorpionfish flesh, with the heat off 27.

Mix well and sauté everything for another minute 28. Plate and finish the dish with a little more grated bottarga 29. Your gnocchi with scorpionfish ragù and bottarga are ready to be served 30!

Storage

It is recommended to enjoy the gnocchi with scorpionfish ragù and bottarga immediately. If necessary, you can store them in the refrigerator for up to one day.