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.
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).
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.

Thanks to chef.inblack