Hello friends, today I propose these creamy gnocchi with salmon and shrimp cream to enjoy on any occasion. A very tasty fish-based first course, also perfect for the Christmas holidays. Below you will find the recipe.
- Difficulty: Easy
- Cost: Economical
- Portions: For 4 people
- Cuisine: Italian
Ingredients for gnocchi with salmon and shrimp cream
- 7 oz smoked salmon
- 2.5 tbsps butter
- to taste chives
- Half chopped onion
- to taste fine salt
- to taste black pepper
- 7 oz cooking cream
- 12 oz shrimp
- 2 tbsps tomato sauce
- 1.1 lbs potato gnocchi
- to taste Hot salted water
- to taste Chopped chives
Tools
- 1 Immersion blender
- 1 Frying pan
- 1 Knife
- 1 Saucepan
Steps for gnocchi with salmon and shrimp cream
To make these delicious gnocchi with salmon and shrimp cream, first of all, boil the frozen shrimp in hot salted water for 10 minutes, then drain them with a skimmer and set aside. Separately melt the butter in a pan with the chopped onion and chives for a few minutes, add the smoked salmon previously cut with a knife, and cook for a few more minutes. Add the tomato sauce, salt and pepper, and cook for about 10 minutes. When the salmon is cooked, take 2 tablespoons and set them aside. With the flame still on, pour the cooking cream into the salmon sauce and mix carefully for about a minute, then turn off the heat. With an immersion blender, blend to obtain a smooth and homogeneous cream, if necessary add a bit of cooking water that we will use later to cook the gnocchi. Pour the shrimp into the salmon sauce and mix. Once the sauce is ready, cook the gnocchi in hot salted water for the cooking time indicated on the package, then drain them well and pour them into the salmon sauce, mixing very carefully.
Finally, plate the gnocchi on a serving dish and decorate the surface with the reserved salmon and a sprinkle of fresh chopped chives. Serve. I hope you like my latest recipe, see you next time, friends.
STORAGE, TIPS, AND NOTES
The gnocchi with salmon and shrimp cream can also have an alcoholic note if you deglaze them with cognac or brandy. If you don’t like cooking cream, you can replace it with creamy spreadable cheese.
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