Fish & Fruity Cuban Sofrito Gnocchi with Tuna Meatballs and Mango Sauce
- Photos (1)
Fish & Fruity Cuban Sofrito Gnocchi with Tuna Meatballs and Mango Sauce from Antonio De Pau of Palatine.
JOE LEWNARD | Staff Photographer
1 tube (8-count) refrigerator biscuits
3 cans (5 ounces each) tuna, well-drained
2 tablespoons chopped Italian parsley
Grated peel of 1 lemon or 2 limes
½ teaspoon lemon pepper
Salt to taste
Oil for frying
1 lime, juiced
1 mango (about 240 grams) peeled and cut in cubes)
1 teaspoon grated fresh ginger root
½ medium onion (chopped)
½ fresh chopped jalepeno (use ¼ for less kick, more for more kick)
1 clove garlic, chopped
½ a cinnamon stick
½ cup sugar
¼ teaspoon dry mustard
Salt to taste
1 pound fresh gnocchi
12 ounces Old Havana Foods Sofrito
½ pound cherry tomatoes, halved
1 red or yellow or orange pepper (chopped in small square pieces)
1 clove garlic
Heat the oven to 350 degrees.
Prepare the biscuits according to directions. When cool, grind into bread crumbs; set aside.
Put the drained tuna in a large bowl; mix with enough bread crumbs that the mixture sticks together. Add the eggs, parsley, grated citrus peel and lemon pepper. Mix until a workable consistency that can be easily formed into balls. (If the mixture is too soft, add more bread crumbs, if too thick add a couple tablespoons of white wine or another egg). Roll mixture into golfball-sized balls, flatten with palm so they are not round (this helps the cooking process).
Put ¼ inch of oil into a frying pan and cook tuna balls on each side until golden brown.
For the sauce: Combine all sauce ingredients in a saucepan, cook until boiling, lower the heat and cook on a low flame until sauce is thick but still liquid.
For the gnocchi: Prepare the gnocchi according to package directions. While the gnocchi cook, in a separate fry pan, stir fry garlic until brown, add cherry tomatoes (cut in half), cook for 5 minutes, add the peppers, mix and remove from heat.
When cooked, drain the gnocchi, return it to the pan it was cooked in, pour the sofrito over the gnocchi and stir to coat, then put the gnocchi into the pan with the tomatoes and peppers, mix and saute for 2 to 3 minutes.
Serve with a side salad of Radicchio & Mango tossed with a vinaigrette.
Cook's note: The tuna meat balls and sauce can be prepared the day before and warmed before serving.
Antonio De Pau, Palatine
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close