Home/Masterclasses/Seafood Gnocchi masterclass with Chef Alessandro Miceli

Seafood Gnocchi masterclass with Chef Alessandro Miceli

08/12/2022

Watch this 4k video and learn how to make a Sicilian Seafood Gnocchi.

About Alessandro

Alessandro is 100% Sicilian. Syracusian to be specific, born to farming parents, he was innately taught how to recognize good ingredients, how to use seasonality to his advantage, and how to rely on preservation in the hard months of winter. Alessandro loves the old traditions, yet he is not afraid to disrupt them. He is capable of serving you Nonna's authentic Sicilian dishes, and blowing your mind with their molecular interpretation. But one thing is certain: when you dine at Alessandro's, you know an Italian Chef is hosting you and you are part of the family.

The Course

In this Masterclass, you will learn his recipe to create a Seafood Gnocchi.

The Recipe

Yield: 6 Servings

Gnocchi

Potato | 750 grams
Flour | 125 grams
Semolina flour | 125 grams
Grated parmesan | 50 grams
Corn flour | 125 grams
Whole egg | 1 piece
Nutmeg | 1 gram
Salt | 2 grams
Pepper | 1 gram

Method

Roast the potato in a 75 degrees celcius oven for 1 hour.
Remove and let it stand for few minutes.
While the potato is still warm peel the potato and mash using a food masher.
Add the remaining ingredients and mix very well.
In a well floured flat surface, roll the dough into a rope or candle shape.
Each rope of dough should be ½ thick and then cut into ½ pieces. Gnocchi dough is soft and delicate, so be gentle with it.
Once cut into pieces, roll each gnocchi along the back of a fork to create ridges
The purpose of creating ridges is to help the gnocchi “grab” the sauce it is mixed with.
Arrange in a flat tray and keep chilled.

CHEFS NOTE: You can use 130 grams of gnocchi per serving and keep the rest of it in the chiller.

Seafood

Yield: 1 Serving

Scallops | 1 piece (cut into 4)
Prawns | 3 piece (deshelled)
Squid | 1 piece (cleaned and sliced)
Fish fillet | 15 grams (cubed)
Octopus | 15 grams
Mussels | 3 pieces
Onion (chopped) | 2 grams
Garlic (chopped) | 2 grams
Tomato concasse | 10 grams
Salt and pepper to taste
Butter | ½ tablespoon

Method

In a pot with salted boiling water, drop the gnocchi and cook for around 2 minutes.
In a separate pan, saute the garlic and onion with olive oil. Add the mixed seafood. Toss and add the white wine followed by the tomato concasse.
Continue stirring, remove the gnocchi from the boiling water, and mixed it together with the seafood. Add a little bit of the boiling water from the gnocchi.
Simmer and add salt and pepper.
Finish with butter and toss. Serve on a hot plate.