Gnocchi and Threadfin Salmon
There are just so many recipes for gnocchi out there and so it’s only fitting that I share mine. This slight variation on a traditional Italian will have you making fresh gnocchi in no time. My husband gave me a ‘gnocchi board’ for Christmas so I did not use the fork but it does not matter what you use so long as you have the indentations in the gnocchi to catch the sauce. Gnocchi can be used in any dish where you would serve pasta. I tell you the kids will have fun with this one. We are using a local Threadfin salmon as it can only be baited and cannot be farmed and thus there is zero by-catch and little environmental degradation. Alternatively you could use Jewfish.
4 (about 800g) Sebago potatoes (washed), peeled, quartered
Salt & ground white pepper
1 egg, lightly whisked
300g (2 cups) plain flour
20g (1/4 cup) finely grated parmesan
Plain flour, to dust
1. Add enough water to a saucepan to reach a depth of 3cm. Bring to the boil over high heat. Place potato in a metal steaming basket. Place steamer in saucepan (make sure base of steamer doesn’t touch the water). Steam, covered, for 15 minutes or until tender. (It’s best to steam rather than boil the potato. Boiling can saturate potato with water, which will increase the amount of flour required and result in a heavier gnocchi.) Transfer to a bowl and use a potato masher to mash until smooth. Season with salt and pepper.
2. Add the egg and stir with a wooden spoon until combined. Add half the flour and parmesan and stir until combined. Add the remaining flour, in 2 more batches, until well combined and a firm dough forms. (If dough is too soft, add more flour.) Turn onto a lightly floured surface and knead until smooth. Line a baking tray with non-stick baking paper. Divide dough into 4 equal portions. Roll 1 portion into a 2cm-diameter log about 30cm long. Use a lightly floured knife to cut into 2cm pieces. Repeat with remaining dough portions.
3. Lightly flour your hands and roll each piece of dough into a ball. Use your thumb to roll each ball over a floured fork or gnocchi board. (see photo) Place on tray.
4. Bring a saucepan of salted water to the boil over medium heat. Add one-quarter of gnocchi (drop onto base of pan in a single layer, but don’t overcrowd as they can stick together) and cook for 3 minutes or until they rise to the surface. Use a slotted spoon to drain and transfer to a bowl. Cover with foil to keep warm. Repeat, in 3 more batches, with the remaining gnocchi.
Australian Olive oil
2-3 cloves garlic chopped finely
415g Threadfin salmon fillets, chopped fine.
420g can creamed corn
Oregano leaves chopped finely
2 teaspoons crushed black pepper
3 fresh ripe organic tomatoes
1 ½ cups sour cream
½ cup shredded parmesan cheese
2 tablespoons tomato paste
1. Fry garlic
2. Add fish
3. Add spices and herbs
4. Add tomato paste, corn and chopped tomatoes, heat through
5. Stir through the sour cream and cheese
6. Add the cooked gnocchi and fold mixture through
7. Serve with green salad