Gnocchi with Salmon Sauce


Total time: 1hr 15m
Preparation Time: 75m

Servings
For 4 people


Nutritional Information

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


Ingredients

  • Gnocchi
  • 750 g Mealy potatoes, cooked in their skin
  • 1 eggs
  • 200 g white flour
  • 50 g grated Parmesan
  • 1.5 tsp. salt
  • a little nutmeg
  • Salmon Sauce
  • 1 shallot
  • 3 dl white wine
  • 5 white peppercorns
  • 2 sprig tarragon
  • 1 egg yolk
  • 1.8 dl single cream for sauces
  • 2 pinches salt
  • 100 g smoked salmon
  • wenig pepper

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Instructions

  • Ingredients

    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.
  • Gnocchi

    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.
  • Mehl, Käse, Ei, Salz und Muskat mit dem Kartoffelschnee mischen, evtl. noch etwas Mehl beigeben. Die Masse sollte noch feucht sein, aber nicht mehr an den Händen kleben.
  • Formen: Gnocchi-Masse auf wenig Mehl zu 4 Rollen von ca. 1 1/4 cm Ø formen.
  • Rollen in ca. 2 cm lange Stücke schneiden.
  • Die Teigstücke in Kugeln formen, diese über die Zinken einer Gabel rollen, sodass ein Rillenmuster entsteht. Gnocchi in 4 Portionen im knapp siedenden Salzwasser je ca. 5 Min. ziehen lassen. Mit einer Schaumkelle herausnehmen, abtropfen, zugedeckt warm stellen.
  • Salmon Sauce

    Schalotte fein hacken. Pfefferkörner zerdrücken. Wein mit Schalotte, Estragon und Pfefferkörnern aufkochen, ca. 5 Min. auf die Hälfte einkochen. Absieben, zurück in die Pfanne giessen.
  • Eigelb und Rahm verrühren, zur Sauce geben, unter Rühren aufkochen, Hitze reduzieren. Weiterrühren, bis die Sauce leicht bindet.
  • Lachs in ca. 2 cm breite Streifen schneiden, beigeben, nur noch warm werden lassen, würzen. Lachssauce zu den Gnocchi servieren.

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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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