Potato gnocchi in saor sauce

6 servings

40 minutes

Potato gnocchi in saor sauce is a refined dish of Italian cuisine that combines the tenderness of potato dumplings with the rich aroma of the famous Venetian sauce. Gnocchi, soft and airy, are made from boiled potatoes, flour, and eggs, acquiring a light nutty note from nutmeg. The saor sauce, traditionally used for preserving fish, takes on a new interpretation in this recipe by filling the dish with caramelized onions, tangy capers, fresh herbs, and briny anchovies. The sweet-sour balance of vinegar and white wine creates a harmonious flavor that plays on the palate. These gnocchi can be served as a main dish or as an original side to fish or meat. The richness of flavors and aromas transforms an ordinary meal into a journey to the heart of Italian culinary traditions.

Energy value per serving

• Calories: 493.8
• Proteins: 11.8g
• Fats: 15.2g
• Carbohydrates: 79.1g

Ingredients

• Potato: 1 kg
• Wheat flour: 200 g
• Corn flour: 150 g
• Onion: 150 g
• White wine vinegar: 150 ml
• Leek: 130 g
• Celery stalk: 50 g
• Chicken egg: 1 pc
• Grated Parmesan cheese: 1 tbsp
• Nutmeg: pinch
• Capers: 1 tbsp
• Chopped parsley: 2 tbsp
• Salted anchovies in oil: 2 pc
• Extra virgin olive oil: 70 ml
• Salt: pinch
• Ground black pepper: pinch
• Dry white wine: 50 ml

Cooking steps

1. Boil the potatoes with the skin on. Let them cool and peel. Mash with a masher.

   Required ingredients:

   • Potato: 1 kg

2. Knead the dough from flour, potatoes, a pinch of salt, nutmeg, parmesan, and an egg. Roll the dough into a sausage with a diameter of 2 cm and cut into pieces 2 cm wide.

   Required ingredients:

   • Wheat flour: 200 g
   • Potato: 1 kg
   • Salt:  pinch
   • Nutmeg:  pinch
   • Grated Parmesan cheese: 1 tablespoon
   • Chicken egg: 1 piece

3. Sprinkle the work surface with flour (corn and wheat) and make stripes on the gnocchi with a fork, gently pressing and running along the side of the dough.

   Required ingredients:

   • Corn flour: 150 g
   • Wheat flour: 200 g

4. In a saucepan, reduce the vinegar with wine by half (6-7 minutes).

   Required ingredients:

   • White wine vinegar: 150 ml
   • Dry white wine: 50 ml

5. For the saor sauce, sauté onion, leek, and celery rings in olive oil for 8 minutes. Add washed capers, chopped parsley leaves, and pieces of anchovies. After 2-3 minutes, pour in the remaining vinegar and wine mixture, season with salt and pepper, and turn off the heat after 2 minutes.

   Required ingredients:

   • Onion: 150 g
   • Leek: 130 g
   • Celery stalk: 50 g
   • Extra virgin olive oil: 70 ml
   • Capers: 1 tablespoon
   • Chopped parsley: 2 tablespoons
   • Salted anchovies in oil: 2 pieces
   • White wine vinegar: 150 ml
   • Dry white wine: 50 ml
   • Salt:  pinch
   • Ground black pepper:  pinch

6. Boil the gnocchi in plenty of salted boiling water. When they float, remove with a slotted spoon. Toss with saor sauce.

   Required ingredients:

   • Salt:  pinch