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Gnocchi with smoked trout

Difficulty: Medium Doses: for 4 people

For the gnocchi:

300 g of milk,

200 g of type 00 flour,

3 egg yolks,

1 pinch of salt,

1 pinch of nutmeg.


For the sauce:

1 fillet of smoked trout,

2 tablespoons of cooking cream,

½ glass of grappa,

1 tablespoon olive oil,

50 g of butter,




Smoked trout is becoming increasingly popular with consumers. The production technique involves evisceration, washing in water and vinegar or water and lemon and a period of 3 to 5 days in brine with pepper, bay leaves, aromas. It is then hung in the open air, then exposed to smoke for 3-4 days at intervals of 4-5 hours.

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