Contrary to what you might think, these gnocchi with salmon and zucchini are very easy and quick to prepare. Moreover, they are delicious and always a crowd-pleaser. So, if you work and have very little time, this is a recipe that might come in handy. Always keep a package of these small gnocchi in the fridge and you’ll find them very helpful.
Other similar ideas I recommend you try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Gnocchi with Salmon
- 1.1 lbs potato gnocchi
- 1 cup zucchini (net weight)
- 5.3 oz smoked salmon
- 1 shallot
- 3.5 oz robiola cheese
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Frying pan
- 1 Pot
- 1 Slotted spoon
Preparation of the Gnocchi with Salmon
Trim the ends of the zucchini, wash them, pat them dry with kitchen paper, and cut them into small pieces.
Also, break the slices of smoked salmon into pieces.
Peel the shallot and chop it finely. I used a manual pull chopper which I find really handy. If you want to purchase it, you can find it by clicking HERE.
In a large pan, heat a few tablespoons of oil before adding the shallot. Let it sizzle for a moment, then add the zucchini.
Sauté them for a few minutes, season with salt to taste, and then add the salmon.
Continue cooking until the zucchini are cooked but still crunchy. I suggest adding a few tablespoons of the gnocchi cooking water to prevent the sauce from drying out too much.
Finally, add the creamy cheese and stir until it is perfectly combined with the other ingredients.
Meanwhile, in a pot, bring plenty of salted water to a boil. When it boils, add the potato gnocchi and cook them until they float to the surface. At this point, use a slotted spoon to drain them and transfer them, little by little, into the pan with the sauce.
Mix gently and let them flavor for a moment over the heat.
Distribute the gnocchi with salmon and zucchini onto individual plates, sprinkle them with freshly ground black pepper, and serve immediately, hot. Enjoy! Paola.
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