I love gnocchi yet I have rarely made it before, I think I have made it once but I guess it can’t have been that great as it wasn’t memorable. This receipt however, I will remember and it was sooooo tasty. It really adds something when you add herbs and parmesan to it, because you turn what could be something quite bland and doughy into a lovely soft little flavoursome treat. My one word of advice would be to make them as small as I describe below, I made mine pretty big and they do swell slightly when you cook them.
You may find that this is a large quantity for 2 people, but make it anyway as you can always have another meal from it the next day, or even freeze them for the future!
– 2 large baking potatoes
– 4 egg yolks
– 60g Italian ’00’ flour, plus extra for rolling
– 30g parmesan, freshly grated
– 1 tsp salt
– 2 tsp chopped fresh parsley
– 2 x 175g salmon fillets, skin on
– 35g butter
– 1 red onion – very finely sliced
For the Thai basil and chilli pesto
– 25g Thai basil
– 25g walnuts
– Pinch chilli flakes
– Juice 1 lime
– 15g parmesan
– 2 tbsp walnut oil
– Salt and pepper
Preheat the oven to 180C
Place the potatoes on a baking tray and bake them one hour, or until cooked through.
Remove the potatoes from the oven and once cool, cut the potatoes in half and scoop 200g flesh into a bowl. Discard the skins and use up any leftover potato for another meal
Mash the potato until smooth (or push through a ricer) and add the egg yolks, flour, parmesan, salt and the chopped parsley and stir together until the form a dough
Divide the mixture into four, and roll out each piece on a well floured surface into a long sausage shape, ½in in diameter.
With a sharp knife, cut each sausage into 1in pieces of gnocchi, put these on a plate, cover and chill until you are ready to cook them
Bring a large saucepan of salted water to the boil. Drop the gnocchi into the water and cook for 1-2 minutes, or until they float.
To make the pesto, simply combine all the ingredients in a pestle and mortar and bash together until you have a course paste
For the salmon, rub salt and pepper all over the fillets and heat the butter in an ovenproof frying pan until foaming and fry the salmon, skin-side down, for 2-3 minutes.
Turn the salmon over and roast in the oven for 5-8 minutes, or until just cooked. Remove the pan from the oven and set aside to rest for a couple of minutes.
In the same pan, in the juices from the salmon, fry the finely chopped onion for 2 minutes and then stir in the pesto. If the pesto is a little thick just add some water from the gnocchi pan.
Combine the pesto and the gnocchi and serve on a bed of rocket topped with the salmon