How to Make Potato Gnocchi with Smoked Salmon

Potato Gnocchi with Smoked Salmon


This dish is comforting and warm, great for the winter days. Potatoes and smoked salmon were meant to be together.

Yields: 4 Portions

Ingredients for Potato Gnocchi with Smoked Salmon :

  • 7 oz. of diced Smoked Salmon
  • 2 lb. of Potatoes
  • 1 Egg
  • 2/3 cup of Milk Flour
  • 1 bunch of minced Parsley
  • 1 clove of thinly sliced Garlic
  • 2 tbsp. of Olive Oil Salt Pepper

Method of Preparation Potato Gnocchi with Smoked Salmon:

  1. Start by carefully washing the potatoes.
  2. Boil the potatoes in salted water. Peel them and set them aside to cool.
  3. Once the potatoes have cooled, add the egg and salt and a little of the flour. Knead on a flat surface sprinkled with flour, until you have a soft workable dough. Add flour as needed, to achieve a smooth dough.
  4. Break off a piece of the dough and roll into a snake shape with the diameter of about ¼ inches. Using a tsp, cut the roll into ¼ inch chunks. Slightly press the gnocchi with your finger or press with a fork.
  5. Place the gnocchi onto a floured tray. Repeat step 5 until all the dough has been used.
  6. Fill a large pot with water and bring to the boil.
  7. Process 3.5 oz. of the salmon and milk with a hand held blender.
  8. Heat 1 tbsp. of olive oil in a pan on high heat. Add the creamy salmon mixture to the pan and cook for 5 minutes.
  9. Heat 1 tbsp. of olive oil in a large pan. Add the garlic and the remaining smoked salmon. Cook for 2-3 minutes, stirring all the time.
  10. Add salt to the pot of boiling water and then the gnocchi. As the gnocchi begin to float to the top, remove them with a slotted spoon to drain the liquid and transfer them to the large pan containing the cooked salmon.
  11. Add the creamy salmon mixture, most of the parsley and pepper to the gnocchi.
  12. Heat on high for a couple of minutes and serve hot, garnished with the remaining parsley.

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