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Gnocchi with smoked trout
Region: Friuli-Venezia Giulia
Difficulty:
Medium
Doses:
for 4 people
Ingredients
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,
salt,
pepper.
Introduction
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.
Preparing
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