Gnocchi with Salmon Sauce

1hr 15m
Preparation/cooking time: ca. 75m

For 4 people

Nutritional Information

Contains 556 Kcal, 22g Protein, 61g Carbohydrates, 20g Fat


  • 750 g mealy potatoes, cooked in their skins, freshly cooked, peeled while hot
  • 200 g white flour
  • 50 g grated Parmesan
  • 1 eggs, whisked
  • 2 pinches salt
  • a little nutmeg
  • saltwater, boiling
  • 3 dl white wine
  • 1 shallot, finely chopped
  • 2 sprig tarragon
  • 1.8 dl single cream for sauces
  • 1 egg yolk
  • 5 white peppercorns, crushed
  • 100 g smoked salmon, cut into 2-cm-wide strips
  • some peppercorns, crushed

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  • Push the hot potato pieces through a sieve into a bowl and leave to cool a little. Mix the flour and remaining ingredients with a little salt into the mashed potato, adding a little flour if necessary. The mixture should be still moist but no longer stick to your hands.
  • Shape: On a work surface lightly dusted with flour, shape the gnocchi mixture into rolls approx. 1 1?4 cm Ø. Cut the rolls into approx. 2 cm long pieces, shape into balls, roll these over the prongs of a fork to create a pattern. Steep the gnocchi in just-boiling salted water in 4 batches for approx. 5 mins. per batch. Remove with a slotted spoon, drain, cover and keep warm.
  • Bring the wine to the boil with the shallot, tarragon and peppercorns and reduce for about 5 mins. to half the amount. Strain, return to the pan. Combine the egg yolk and seasoned cream, add to the sauce, bring the boil stirring constantly, reduce the heat. Continue stirring until the sauce thickens slightly. Add the salmon and heat gently, season. Serve the salmon sauce with the gnocchi.
  • To save time: Do not shape the gnocchi into balls, but roll them straight over the fork.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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