Gnocchi con Anguilla Affumicata e Zucchine from A Lombardian Cookbook by Alessandro Pavoni and Rober

Ingredients

• 1 x 450 g smoked eel
• 3 zucchinis (courgettes)
• 100 ml extra virgin olive oil, plus extra for drizzling
• 1 clove garlic, thinly sliced
• 2 golden shallots, thinly sliced
• 50 ml dry white wine
• pinch of saffron threads
• ⅔ cup (160 ml) Fish Stock
• 25 g unsalted butter
• 50 g Grana Padano, freshly grated
• 6 mint leaves, very thinly sliced
• 560 g russet or other floury potatoes, scrubbed
• rock salt, as needed
• 80 g cornflour, sifted, plus extra for dusting
• 1 egg yolk
• 1 pinch of freshly grated nutmeg
• 1 teaspoon fine salt