Potato gnocchi with smoked herring

<p> Grill the herrings if you want a strong flavor; in case you prefer a “lighter” flavor, cover your herrings with cold water in a pot and bring to a boil, cook for 3-4 minutes. Turn off the heat, wait for 5 minutes, then remove the skin and all the bones, cut into piece, sprinkle with chopped parsley, capers and diced red pepper.<br /> Place in a sterilized jar, cover the surface with plenty of oil, wait for a few hours for the oil layer to drop, then pour more oil until the herring is well covered. Seal the jar and store in a cool place or in the fridge (the herring will be ready in about 40 days).<br /> Once the herring is ready, cook your potato gnocchi in salted water, drain as soon as they float on the surface and stir-fry in a skillet with the herring.</p> <p>Thanks to <a href="https://www.instagram.com/chef.inblack/" target="_blank" rel="noopener"><strong>chef.inblack</strong></a></p> <p><img class="alignnone size-full wp-image-8317" src="https://www.mammaemma.it/wp-content/uploads/2021/03/aringa.jpg" alt="aringa" width="800" height="533" /></p>