The smoked salmon and pistachio gnocchi is a simple and quick first course, ideal to serve during the Christmas holidays or for a last-minute dinner. A very simple and super quick recipe that involves making homemade potato gnocchi. I know it’s not the fastest, but believe me, it’s worth it: they’re tastier and more wholesome. Alternatively, you can also buy them ready-made.
The seasoning for these gnocchi made my youngest daughter very happy because it is made with smoked salmon, which she loves very much. To make this dish creamy, I used fresh cooking cream. If you prefer a lighter version, you can replace the cream with fresh spreadable cheese. Since this recipe is meant for a Christmas lunch, I decided to add an extra touch of flavor and color by using pesto and chopped pistachios. Believe me, with this first course, you’ll make everyone happy, both adults and children! Now let’s head to the kitchen because the smoked salmon and pistachio gnocchi will be ready in a click!
If you’re interested in other gnocchi recipes, also read:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop, Pressure Cooker
- Cuisine: Italian
- Seasonality: Christmas
- Energy 473.48 (Kcal)
- Carbohydrates 44.26 (g) of which sugars 3.16 (g)
- Proteins 16.85 (g)
- Fat 26.15 (g) of which saturated 4.68 (g)of which unsaturated 4.51 (g)
- Fibers 3.37 (g)
- Sodium 1,298.66 (mg)
Indicative values for a portion of 147 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb potatoes
- 3/4 cup all-purpose flour
- salt (to taste)
- semolina flour (as needed)
- 5 oz smoked salmon
- 2/3 cup fresh liquid cream
- 2 tbsp butter
- 1 tbsp pistachio pesto
- chopped pistachios (as needed)
Tools
- Work Surface
- Pressure Cooker
- Steamer Basket
- Knife
- High-sided Saucepan
- Pan
Steps
First, prepare the potato gnocchi. I used the pressure cooker, but you can also cook them in plenty of water, extending the cooking time. Put the potatoes in the steamer basket and place it inside the pot with a bit of water. Close the pot and bring it to maximum power. From the start of the whistle, cook for 8 minutes. Once the cooking time has elapsed, gradually release the steam.
Once the potatoes are cooked, mash them onto the flour you previously spread on the work surface. Then add a pinch of salt and knead with your hands until you get a smooth and compact dough. Please do not knead too much, or the gnocchi will become hard during cooking.
Next, take a portion of the dough and, with the tips of your fingers, roll it out into logs about 1 or 2 centimeters thick. To do this, use some semolina flour to help you on the work surface.
With the help of a knife, cut the logs into small pieces to form the gnocchi. As you prepare the gnocchi, place them on a tray lightly dusted with semolina flour and keep them well-spaced. To achieve the classic ridged shape, roll them over the tines of a fork or a gnocchi board, pressing lightly with your thumb. Use semolina flour for this operation as well.
Now that the gnocchi are ready, boil them in plenty of salted water while you prepare the sauce. Chop the smoked salmon and melt the butter in a pan. Add the salmon and cook for just a few moments. Smoked salmon doesn’t require much cooking.
Then pour in the liquid cream and continue to cook over low heat for a couple of minutes until the cream starts to thicken a bit. When the gnocchi rise to the surface, scoop them out with a slotted spoon and transfer them to the pan with the sauce. Stir well until they are well combined with the sauce.
The gnocchi are ready! Add a tablespoon of pistachio pesto, some chopped pistachios, and serve.
Variations and Tips for Smoked Salmon Gnocchi
It’s best to enjoy the gnocchi immediately to retain the creaminess of the dish.
FAQ Questions and Answers for Smoked Salmon Gnocchi
What can I substitute for pistachios?
You can use chopped hazelnuts
Can I freeze the gnocchi?
Yes, you can freeze the gnocchi raw by placing them on a tray for at least 1 hour. Then you can transfer them to freezer bags.
