This dish started with some leftover mashed potatoes that were too good to go to the chickens (although I love my chickens very much) and morphed into something quite delicious. Homemade gnocchi is super easy and once you have made it will soon become a comfort food go to. If you don’t have any salmon in the fridge, try it with a chicken breast. Steam the fillets and you would the salmon but add 5 minutes to the cooking time and then leave them in the sauce to simmer.

Ingredients

  • 400 gm mashed potatoes 
  • 250 gm plain flour 
  • 1 egg
  • White pepper 
  • ½ tsp salt 
  • 20gm grated parmesan
  • Zest of 1 lemon 
  • 2 tablespoons Finely chopped fennel fronds
  • 4 fillets of organic salmon
  • Sauce
  • 1 leek finely chopped 
  • 4 cloves garlic finely chopped 
  • 2 cups of stock (chicken, vegetable or fish)
  • 4 tablespoons of finely chopped fennel fronds or chopped dill if you don’t have fennel handy
  • 150ml cream
  • 4 anchovies chopped 
  • 1 bunch broccolini
  • ½ cup white wine

Method

  • In a large bowl place plain flour (no need to sift it) If you already have mashed potato handy, measure out 400gm approx and push through a sifter so that the mash is light and finely sieved. Otherwise, boil 3-4 large potatoes and once cooled follow the above instructions.
  • Place the potato on to the flour and then add the egg, finely grated parmesan, lemon zest, finely chopped fennel and season with a little salt and white pepper. Mix together and place onto a floured surface and knead for 5 minutes.  Divide into 4 portions and roll out the dough into a sausage shape until it is about 3 cm in width.  Chop 2-3 cm pieces and roll in the scattered flour on bench and place in a clean, dry bowl or plate and set aside.
  • Put a large saucepan/pasta pan filled with water and a teaspoon of salted water and bring to the boil.
  • Once the water is at boiling point carefully add the gnocchi a few at a time with a slotted spoon once they are cooked they will float to the surface, allow them to float for a minute or so until they are all floating.  Drain and reserve 2-3 pieces per person to pan fry.  Place the rest of the drained gnocchi into the sauce and reduce heat to low.  

In a shallow frying pan heat a little (2 tablespoons) of olive oil until very hot and carefully place the boiled gnocchi into the oil turning after 2 minutes until they are crisp and golden.

Sauce

  • Add finely chopped leek into a large pan with a glug of olive oil.  Saute leek until it begins to colour slightly then add the salmon fillets and cook for 5 minutes (skin side down) add the stock to the pan then sprinkle the garlic and seasoning.  I place a lid on the pan for a couple of minutes to allow the salmon to steam but not overcook.  Remove salmon from pan and set aside on a plate in a warm spot (or very low temp oven).  Continue to stir the sauce adding the white wine, anchovies and broccolini and bring to the simmering point.  Continue to simmer until the gnocchi is cooked then add cream and stir for a further 5 minutes season with cracked pepper. 
  • Plate the gnocchi and sauce into large pasta bowls and top with the salmon fillet and pan-fried gnocchi piece garnish with a sprig of dill or fennel.