River Trout Gnocchi with Tomato Soffritto

Serves 4 as a main course, 6-8 as entree

Ingredients

400 grams potatoes, boiled then peeled
400 grams trout fillets
200 grams plain flour
bunch of Italian parsley, chopped
branch of tarragon, chopped
salt and pepper
5 grams butter

Method

Boil potatoes in their skin and peel whilst still hot and put through a potato sieve (as previously described)

Mash the trout fillets

Place flour on bench and amalgamate the mashed potatoes and trout into the flour with salt and pepper. Proceed as per method in Gnocchi with Chestnuts and Fontina Sauce

In a small pan, melt butter with chopped herbs and add the tomato soffritto-stew

After boiling and draining gnocchi, put out into hot bowls and cover with soffritto

Tomato Soffritto (Tomato Stew)

Ingredients

1 kilo ripe tomatoes
250 grams onions, peeled and sliced finely
50 ml olive oil
2 cloves garlic
2 sprigs of thyme
5 grams sugar
salt and pepper

Method

Skin the tomatoes by dipping in boiling water, peel them, scrape the seeds out and cut the flesh into small cubes

Take a fireproof casserole and saute the sliced onions in olive oil

Add the cubed tomatoes, garlic, thyme, sugar, salt and pepper

Cook in a 60o oven for three hours

Discard the thyme sprigs and garlic pieces from the soffritto before using to cover the gnocchi - finish the dish as above