Homemade Gnocchi with Salmon and Peas
These homemade potato gnocchi are made completely from scratch and served with chunks of fresh salmon, peas and a light cream sauce. Marcel Ihnačák's recipe is easy enough for a less experienced cook, though it does take about an hour and a quarter. The result is a filling dish that tastes like a proper restaurant meal.
Prep: 1 h 15 min
Servings: 4
Energy: 258 kcal per serving
Method
01.
Cook the thoroughly washed, unpeeled potatoes in salted water until tender. Drain them, leave to cool a little, peel and pass through a ricer. Add the flour, eggs and a pinch of salt and work into a supple dough on a floured board. Divide it into equal parts, shape each one by hand into a log about 2 cm in diameter and cut the logs into gnocchi about 3 cm long. Cook them in boiling salted water for about 5 minutes.
02.
Remove the skin from the washed and dried salmon, cut it into small pieces and fry it in a hot pan in a little olive oil. After a moment add the finely chopped onion and garlic, season with salt and pepper and fry until golden. Pour in the wine and wait until the alcohol evaporates. Add the warm stock, stir in the peas and simmer for a while. Then add the cooked gnocchi and the cream and bring briefly to the boil. Finally stir in the chopped basil and a few drops of lemon juice.
03.
Serve the gnocchi with salmon and peas in a deep plate, drizzled with olive oil and garnished with basil leaves.
04.
Tip: The gnocchi can also be made from baked potatoes – scoop out the flesh with a spoon and pass it through a ricer. Then follow the recipe as above.
