· recipe ·
Creamy Salmon Gnocchi
Salmon is most delicate when it cooks in the finished sauce rather than being repeatedly seared and stirred. Large pieces can turn opaque gently while the pan is covered, then stay intact through serving.
Time and servings
- Prep
- 55 min
- Cook
- 70 min
- Total
- 125 min
- Servings
- 4
Nutrition per serving
- Calories
- about 680
- Protein
- 31 g
- Fat
- 33 g
- Carbs
- 62 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.
Prepare the salmon and aromatics
Cut the salmon into large bite-size pieces. Finely dice the shallot, grate the lemon zest, juice the lemon, and chop the dill.
Build the wine cream
Melt the butter over medium-low heat and cook the shallot until soft. Add the white wine and reduce it by about half, then add the light cream, lemon zest, and black pepper and simmer gently until slightly thickened.
Heat the cooking water
Use 3 quarts3 liters of water. Bring the cooking water to a gentle boil. Cook the salmon in the sauce while it heats. Add 1 1/2 tsp9 g of the salt to the water.
Gently cook the salmon
While the water heats, set the salmon pieces in the wine cream, cover the skillet, and cook over low heat until the thickest piece reaches 145°F63°C. Shake the pan gently instead of stirring, then take it off the heat.
Poach the gnocchi
Once the salmon is ready, lower the gnocchi into the gently boiling water and stir once. Lift them as they float, add them to the sauce, and fold gently around the salmon pieces.
Finish with lemon and dill
Remove the skillet from direct heat. Add lemon juice to taste and scatter over the dill. Serve immediately so the salmon stays in distinct pieces.
