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Friday foodie, Daniel Churchill appeared in the 2013 season of Masterchef and is the author of several cookbooks, as well as regularly appearing on TV in Australia and the US. Daniel is sharing his Seafood marinara with Sweet Potato Gnocchi recipe.

Seafood marinara with Sweet Potato Gnocchi

  • Author: Dan Churchill

Scale

Ingredients

Gnocchi

  • 1 Large Sweet Potato, Peeled & Cubed
  • 1 cup Buckwheat Flour
  • 1 tsp Salt
  • 1 Egg Yolk

Marinara

  • 5 Roma Tomatoes, halved
  • 2 Garlic Cloves, finely chopped
  • Salt
  • 3 Tbsp Olive oil
  • 1 Onion, finely chopped
  • 1/4 Black Olives, pitted & roughly chopped
  • 5 Anchovies finely chopped
  • 3/4 cup Fish stock
  • 1/2 bunch Flat Leaf Parsley, finely chopped
  • 1/4 cup Lemon juice
  • 500g Seafood marinara mix

Instructions

  1. Preheat oven to 180 degrees C.
  2. Bring a pot of water to the boil add the salt along with the potato then turn heat to medium and allow to cook for 10-12 minutes or until a knife penetrates easily.
  3. Drain through a colander and let stand for 5 minutes to release as much moisture as possible.
  4. Line a baking tray with baking paper and spread potato out. Place in the oven to further dry our for 8 minutes, making sure they do not change colour.
  5. Remove from the oven and pass through a sieve or a ricer. If you dont have either you can just use the back of a fork in a mixing bowl.
  6. Add the yolk and half the flour and begin to combine the mixture into a dough. Keep adding the rest of the flour until you reach a strong dough consistency.
  7. Bring a pot of water to the boil and drop a little portion of the dough in. If it separates you will need more flour. If it doesnt you are right to continue.
  8. Divide dough into quarters and then roll each in the shape of a snake on the bench to a consistent 1cm thickness. Using a knife dvide the length into 1 1/2 cm portions.
  9. Bring the pot of water back up to the boil, turn the heat to medium and add the gnocchi in portions as to not overcrowd the pan. Cook for 90 seconds before removing to a paper towel. Repeat with remaining gnocchi.
  10. Add 1 tbsp of oil to a frypan on high heat and cook gnocchi on each side for 1-2 minutes or until golden and crispy. Set aside to serve.
  11. Line an oven tray with baking paper and place the tomatoes cut side up on the tray. Sprinkle the tomatoes with garlic and pinch of salt before drizzling over one tablespoon of olive oil. Put in the oven for 15-20 mins or until tomatoes are well shrivelled, and remove and put in a blender to blitz until smooth.
  12. In a large frypan on medium heat add a tbsp of olive oil before adding the onions. Allow them to caramelise for 8-10 mins then stir in the blitzed roasted tomatoes and combine. Turn the heat to low and mix in the olives, anchovies and fish stock. Simmer for 30 minutes (you can do it for less time if you are in a hungry, just the flavour won’t be as strong).
  13. 13. From the marinara mix first add the fish pieces into the sauce. Be sure to bury them and once they start to turn opague add the rest of the contents. Stir through for a final 2 minutes before removing from the heat ready to serve
  14. 14. To serve spoon the sauce into the middle of a plate ensuring to dish out the marinara mix evenly. Top with the gnocchi and enjoy.


Notes

To get a cool pattern on the gnocchi, once divided into portions roll them down a downward facing fork. This will give them line indents which look great for presentation.