| peel the ginger and rinse the vegetables |
chop the ginger and then chop the garlic, do not chop the them together | |
| eviscerate the fish, rinse and steam for 15/20 minutes |
while the fish is steaming prepare the gnocchi following the basic recipe, it is easy |
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| using two spoons peel the tub gurnards |
then take the meat, paying attention to the bones: the tub gurnard has delicate meat but it is very bony | |
| brown the fish at low heat with olive oil and garlic |
filter the water where you steamed the fish in and keep it apart | |
| add a tablespoon of cornstarch to the fish broth/stock, it must be cold or it will be condensing forming a ball... |
with scissors mince chive and add | |
| add tomatoes |
add fish broth with cornstarch | |
| stir well and cook at very low heat and do not cover for avoiding the tomatoes to melt |
in a great pot with salted boiling water, or vegetable broth/stock, put the gnocchi | |
| they will be ready as soon as emerging it takes from 4 up to 20 seconds |
pick up gently with a skimmer | |
| stop the heat saute the dumplings in the sauce you must saute and not to touch with a spoon or they become melted |
add chopped ginger and put gently the dumplings on the dishes. use a wooden tablespoon | |
| serve immediately |