Potato Gnocchi with Monkfish Sauce

Boil the potatoes in their skins in water until they're tender in the center, checking for doneness with the tip of a knife. Drain and let them cool enough to handle; don't let them cool completely, as the warm flesh mashes more easily and absorbs the flour evenly.

Peel the potatoes while still warm and mash them on a work surface. Combine the flour and egg, then knead quickly until smooth. a mixture Soft and smooth. Knead only until the ingredients are combined: the dough should be firm but not hard, with no visible flour streaks.

Divide the dough and shape it into even rolls, then cut them into small pieces of the same size. Arrange the gnocchi on a lightly floured surface, keeping them separated to prevent them from sticking together. Finish preparing the gnocchi before cooking them, so they can be transferred to the boiling water as soon as the sauce is ready.

Wash the monkfish, gut it and debone it. Cut the fillets into small pieces and divide the head into two parts. Keep the different cuts separate until cooking: the morsels will cook more quickly, while the head will help make the sauce more flavorful while it remains in the sauce. skillet.

Heat the olive oil in a skillet and brown it clove of garlic until it releases its aroma, without letting it darken. Add the pieces of monkfish and the head, then salt. Brown the fish until it browns on the surface, keeping the bottom warm but without burning the garlic.

Pour the white wine into the skillet and let it evaporate over high heat. Wait until the alcohol smell subsides and the bottom sizzles gently again, then add the tomato sauce and parsley. Continue cooking for about ten minutes, until the sauce appears well blended and slightly reduced.

Bring to a boil Bring plenty of salted water to a boil and add the gnocchi in batches, if necessary. Cook until they float to the surface: this is a clear indicator of doneness. Drain them carefully, avoiding crushing them, and transfer them directly to the skillet with monkfish sauce.

Toss the gnocchi with the sauce using gentle movements, distributing it evenly without breaking the pieces. Let the sauce coat them evenly and check that the consistency remains soft and creamy, without excess liquid at the bottom. Serve the dish immediately, piping hot, accompanied by the fish on the side. skillet.