· recipe ·
Lemon Salmon and Gnocchi Tray Bake
Salmon fillets can vary greatly in thickness. Pieces of similar thickness finish together more reliably than pieces that merely weigh the same.
Time and servings
- Prep
- 75 min
- Cook
- 60 min
- Total
- 135 min
- Servings
- 4
Nutrition per serving
- Calories
- about 690
- Protein
- 38 g
- Fat
- 31 g
- Carbs
- 65 g
Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Make the lemon oil
Heat the oven to 425°F220°C. Finely grate the zest from one lemon and squeeze its juice. Slice the garlic and chop the dill. Stir the zest, juice, garlic, black pepper, half the dill, and olive oil together.
Heat the cooking water
Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let excess water drain away.
Give the beans a head start
Trim the green beans. Toss them and the poached gnocchi with two-thirds of the lemon oil on a rimmed baking sheet. Bake at 425°F220°C for 8 minutes.
Add the salmon
Cut the salmon into four portions and place them among the beans and gnocchi. Brush with the remaining lemon oil. Bake until the thickest part of the salmon reaches 145°F63°C and the beans are tender, then finish with the remaining dill and wedges from the second lemon.
