Gnocchi Preparation:

Measure all the ingredients in the indicated amounts and place them in the bowl of a stand mixer. Mix with a paddle attachment starting at the lowest speed. After 3 minutes, increase the mixer speed until the dough is compact and homogeneous.

Remove the dough from the mixer and place it on a floured work surface (preferably wooden). Divide the dough into portions and roll it into vermicelli about 1 cm thick, then cut into small pieces. Round the gnocchetti by hand or press lightly with a fork.

Recipe Preparation:

Drain the mackerel and soften the raisins. Bring a pot of lightly salted water to a boil. Clean and thinly slice the leeks.

In a pan, pour a drizzle of oil and sauté the raisins and mackerel; deglaze with white wine. Add a few tablespoons of water and cook until the leeks are softened.

Turn off the heat and add the chopped almonds, stirring to infuse the flavors.

Cook the gnocchetti in abundant lightly salted boiling water, draining them as soon as they start to float. Plate the gnocchetti and top with the raisin, almond, and mackerel sauce.

Ingredients

Gnocchetti:

Bel Paese Mix® Mix Gnocchi – La Veronese® – 250 g

Turmeric powder – 4 g

Poppy seeds – 3 g

Water – 350 g

Salt – 5 g

Recipe for 4 servings:

Turmeric gnocchetti – 500 g

Leeks – 2

Mackerel fillets in oil – 160 g

Sultan raisins – 2 tbsp

Chopped almonds – 2 tbsp

Extra virgin olive oil – 2 tbsp

Dry white wine – ½ glass

Salt and pepper – to taste

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