The Salmon Gnocchi in Shortcrust Pastry Baskets will amaze you with their taste and delicacy: the beauty of the baskets holding the salmon gnocchi and the enveloping cream sauce gives them a unique elegance. Perfect for when you want to surprise your guests.

Difficulty: Medium
Cost: Cheap
Preparation time: 40 Minutes
Cooking time: 40 Minutes
Portions: 8 molds of 4 inches in diameter
Cuisine: Italian

Ingredients

2 Shortcrust pastry (package of 8.8 oz)
to taste Butter (spray)
to taste All-purpose flour
1 oz oz Butter
7 oz cups Water
2 Eggs
7 oz oz Salmon fillets
7.8 oz cups All-purpose flour
1 Onion (small)
8.5 oz cups Heavy cream
1 tablespoon Cornstarch
to taste Fine salt
to taste Black pepper (ground)
to taste Olive oil
2 tablespoons Parmesan cheese (grated)

Preparation

Take 8 ceramic molds of 4 inches in diameter, grease them with spray butter, and dust them with flour.
Cut the shortcrust pastry into discs about 6.5 inches in diameter, cover the molds with these discs.
Place a sheet of parchment paper over the shortcrust pastry to prevent it from folding inward.
Bake at 356°F for 25 minutes.
Once cooked, allow to cool slightly, remove the small shortcrust baskets, and set them on a surface.
In a pot, put 7 oz of water and 1 oz of butter in pieces.
Melt the butter and as soon as the water boils, throw in all the flour at once.
Stir vigorously with a wooden spoon until the mixture becomes a smooth ball that detaches from the pot.
Let cool slightly and add the eggs one at a time, being careful not to add the second if the first is not well incorporated.
Cook the salmon fillet, I put it in the microwave at full power for about 7-8 minutes (check that it is well-cooked before using).
Remove the skin and bones and finely chop it using a food processor.
Add the chopped salmon to the dough, if you can’t mix with the spoon, knead with your hands.
Boil a pot with plenty of water, as soon as it boils add two teaspoons of coarse salt.
Put the salmon dough in a pastry bag with a nozzle about 0.6 inches and cut gnocchi about 0.8 to 1 inch tall, dropping them directly into the boiling water.
Once they float to the surface, scoop them out with a slotted spoon and place them in a bowl.
Finely chop the onion and sauté in a pan with a bit of oil.
Add the cream, cornstarch, Parmesan, season with salt and pepper. Cook for a few minutes.
Place about two spoonfuls of gnocchi in each basket, pour about two tablespoons of cream sauce on top, and bake at 356°F for 15 minutes, then gratinate for about 5 minutes.

Notes

To make the gnocchi, I used the syringe without any nozzle, the diameter is about 6.5 inches, and I cut them with scissors, which I found much more practical than a knife.

It is recommended during baking to place dry legumes on the parchment paper covering the shortcrust pastry to prevent puffing once cooked.

If you can’t cut the shortcrust pastry discs in advance, you can cover the bottom of the container reaching about halfway up the edge and level with a knife.

If you liked the Salmon Gnocchi in Shortcrust Pastry Baskets, try the other gnocchi recipes:

Chestnut Gnocchi

Beetroot Gnocchi Stuffed with Emmental

Pumpkin Gnocchi with Bacon and Mozzarella

What and How to Make: Pumpkin Gnocchi