You are here:

Salmon and herb gnocchi

James Martin from James Martin Digs Deep
James Martin's light choux pastry puffs are served with a tasty sauce and topped with luxurious salmon for an elegant meal

Salmon and herb gnocchi

Method

1. Preheat the oven to 200C/gas 6.

2. To make the gnocchi: heat the water, butter and salt in a pan until the butter has melted. Quickly stir in the flour and continue to cook and stir until the mixture pulls away from the sides of the pan and starts to sizzle. Remove from the heat.

3. Place the mixture in a food processor with the cheese and blend until combined. Allow to cool then add the herbs, eggs mustard and garlic and process until a soft dough forms. Place the dough in a large piping bag.

4. Bring a pan of salted water to the boil and squeeze the dough into the water, cutting with scissors every 2.5cm. Poach for 2-3 minutes.

5. To make the sauce: heat the chicken stock in a medium pan and bring to the boil. Cook steadily for about five minutes, then add the runner beans, tomatoes and herbs. Season with salt and pepper and stir in the butter.

6. Coat the salmon in olive oil. Place on a baking tray and place in the oven for 3-4 minutes. Cut into chunks.

7. Drain the gnocchi and stir into the sauce.

8. To serve: spoon the sauce and gnocchi onto a plate and top with the cooked salmon.

Comments add a comment

Be the first to add a comment...

Serves: Makes about 24 gnocchi (8 servings)

Prep: 30 min
Cook: 25 min

Ingredients

For the gnocchi

100ml water
4 tbsp unsalted Butter
1 tsp Salt
100g plain flour, sifted
55g Emmental, or comté cheese, grated
1 tsp snipped Chives
1 tsp Parsley, chopped
1 tsp Sage, chopped
1 tsp Dijon mustard
Garlic
2 large Eggs

For the sauce

250ml chicken stock
3 runner beans, chopped
1 tomato, chopped
1 tbsp chopped Chives, and mixed parsley
15g Butter
1 whole side Smoked salmon, unsliced
Olive oil