Smoked trout gnocchi with wine and herbs

Smoked trout gnocchi with wine and herbs
  • 1:30 Prep
  • 1:15 Cook
  • 8 Servings
  • Challenging

This elegant gnocchi entree, with herbs and wine sauce, achieves the perfect balance between the potato and the smoked trout.

Featured in
Pasta recipes, Main recipes


  • 1/2 cup coarsely chopped fresh continental parsley
  • 2 tablespoons coarsely chopped fresh dill
  • 2 tablespoons drained capers, chopped
  • 2 teaspoons finely grated lemon rind
  • 125g butter
  • 2 brown onions, finely chopped
  • 3 garlic cloves, chopped
  • 375ml (1 1/2 cups) dry white wine
  • 80ml (1/3 cup) fresh lemon juice
  • Ground black pepper, to taste

smoked trout gnocchi

  • 1.5kg small even-sized desiree potatoes
  • 1/2 teaspoon salt
  • Ground black pepper
  • 1 220g whole smoked trout, skin and bones removed, finely flaked
  • 200g (1 1/3 cups) plain flour
  • Extra plain flour, to dust
  • Melted butter, to grease


  • Step 1
    Preheat oven to 120°C. Prepare all the ingredients before you begin.
  • Step 2
    Make the gnocchi following steps 1 to 5 of the basic potato gnocchi recipe, adding the trout to the potatoes with the flour in step 3.
  • Step 3
    Combine the parsley, dill, capers and lemon rind in a small bowl. Set aside.
  • Step 4
    Heat the butter in a medium frying pan over medium heat until foaming. Add the onions and garlic, and cook over low heat, stirring occasionally, for 5-7 minutes or until the onions are soft. Increase heat to high and add the wine. Bring to the boil and boil, uncovered, for 3-4 minutes or until the liquid reduces by about half. Cover to keep warm.
  • Step 5
    Meanwhile, cook the gnocchi following step 6 of the basic potato gnocchi recipe. Transfer each cooked batch to warmed serving dishes and top with some of the wine sauce. Cover loosely with foil and keep warm in preheated oven while cooking the remaining batches of gnocchi.
  • Step 6
    Sprinkle the gnocchi with the herb mixture, then drizzle with the lemon juice and season with pepper. Serve immediately.

  • Low kilojoule
  • Low sugar


  • 1511 kj


  • 13g

    Fat Total

  • 8g

    Saturated Fat

  • 5g


  • 12g


  • 46mg


  • 391.24mg


  • 5g

    Carbs (sugar)

  • 41g

    Carbs (total)

All nutrition values are per serve


serves: 8 as an entree prep: 1 1/2 hours (+ 10 mins cooling time)

  • Author: Dimitra Stais
  • Publication: Australian Good Taste



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