Homemade gnocchi is totally different to store-bought gnocchi, although perhaps you would not expect that. Homemade gnocchi is light and airy. Adding too much flour makes the gnocchi tough so take care not to do that. If you add too much potato, they might not hold together during cooking, so it is all a question of balance. If you use one part flour to five parts potatoes, your recipe should be great. Baking a homemade gnocchi recipe is similar to cooking pasta, then adding another set of flavors to it, to make a complete meal.
The spinach is good here but you can swap it for other greens like kale or Cavolo Nero. These will need to be boiled, whereas spinach only needs to be wilted. This recipe is similar to fish and pasta recipes, except gnocchi are used instead of pasta or spaghetti. This is a wonderful recipe and it is unusual and attractive enough to take pride of place on the table at your next dinner party.
The sauce is made with creamy blue cheese, heavy cream, and salmon and it goes beautifully with the gnocchi. Why not serve this with a tossed green salad on the side? Use a lemon juice-based dressing on the salad for the best results. Some crunchy warm bread would also suit this meal.
- 2 lbs peeled potatoes
- 1lightly beaten egg
- 7 oz plain flour
- 4 oz crumbled Gorgonzola or similar blue cheese
- 5 oz salmon filet
- 1 tablespoon butter
- 8 oz spinach
- 1 tablespoon sliced, pitted black olives
- ½ cup heavy cream
- ½ tablespoon grated parmesan cheese
- Salt and black pepper, to taste
- Steam the potatoes for 25 minutes or until they are tender, then beat them with an electric beater until smooth.
- Stir in the egg, flour and a pinch of salt and knead the mixture until you have an elastic, soft dough.
- Shape the dough into a ½ inch diameter sausage shape, and then cut ¾ inch lengths.
- Press each one with a fork and transfer the gnocchi dough to a flour-dusted towel. Keep them in a single layer.
- Bring a pan of salted water to a boil and cook the gnocchi in batches, removing and draining them once they rise to the top.
- Preheat the oven to 350 degrees F.
- Wash the spinach and put it in a pan over a low heat. Do not dry the excess water off it.
- Put a lid on and let the spinach wilt, then squeeze it dry.
- Pan fry the salmon in butter in a small pan for 4 minutes or until it is just about cooked through.
- Break it up and toss it with the spinach.
- Transfer the cooked gnocchi to a baking dish and add the cheese and black olives.
- Add the spinach and salmon and toss well.
- Pour the cream over the top and season with salt and black pepper.
- Sprinkle the parmesan on top and bake for 30 minutes or until bubbly and golden brown.
Looking at this photo, you can see what a rich, creamy, and totally appealing recipe this baked salmon, spinach, and gnocchi dish is. You could save time by using store-bought gnocchi but homemade gnocchi is way better and it is also simple to learn how to make gnocchi, so you might as well do that. The vitamins in spinach and salmon help to make this recipe healthy and well-balanced and it is perfect busy weeknight fare or even a potential meal for your next dinner party. This is a real winter warmer of a dish and it is also good reheated the next day.
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