Smoked Salmon Gnocchi in Shallot Cream

 

Every once in a while a dish comes along that exceeds your expectations.

You know it's going to be good but you don't expect it to be THAT good. 

This was one of those dishes! 

It is so easy to make and the flavor is outstanding. Not to mention all the fabulous textures going on too. Make sure you get a double smoked salmon, if possible, it makes the dish even richer. (But regular smoked is fine!!) 

This only takes about 45ish minutes from start to finish, including prep, so it's great for those busy work nights. It's also fancy enough that it will wow your dinner guests at any dinner party. You can serve it with garlic bread or focaccia BUT it is a very rich dish and works as a stand alone as well. 

Smoked Salmon Gnocchi in Shallot Cream Sauce

Ingredients

3 Tbsp butter

3 medium-large shallots, sliced thin

pinch salt and pepper

3 - 4 oz of double (or single) smoked salmon, chopped

1 1/2 cups heavy cream (plus extra, if needed)

1 cup Parmesan Reggiano, shredded 

2 Tbsp fresh parsley, finely chopped

2 Tbsp fresh chives, finely chopped

1 package gnocchi (about 400 - 500 gr) (Link HERE)

Garnish

parsley or chives

Parmesan Reggiano Cheese, grated

salt & pepper

nutmeg, fresh grated

Directions

Prep all of your ingredients first as this dish comes together quickly once you start. Bring water to a boil and leave on simmer while you make the cream sauce. 

Melt butter over medium - high heat. Add in shallots, salt & pepper/ Cook for about 5 minutes, until shallots are translucent. Add in salmon and 1 1/2 cups heavy cream. 

Reduce heat to medium - low and stir for about 5 - 8 minutes. Add in the shredded Parmesan Reggiano cheese and stir until melted. Add in the parsley and chives. 

Reduce heat to low and let simmer while the gnocchi cooks, stirring occasionally.

Place gnocchi in boiling water and cook until it floats to the surface and is tender - about 5 - 7 minutes. 

Drain gnocchi and add into the frying pan with the sauce. If the gnocchi soaks up too much of the sauce, add in a little more cream. 

Cook and stir for a few minutes to combine. Serve hot.

Garnish with extra parsley, chives, salt & pepper, cheese, or grated nutmeg. 

This dish is easy to change up as well. Don't have chives? Leave them out. Love mushroom or spinach? Add them in. Only have Parmesan cheese? That'll work. 

 I've made it several times now and I usually end up adding a little more cream at the end so there is lots of sauce. It might appear to be quite thin in the beginning but it will get thicker and the gnocchi will soak some of it up.

This is a very decadent recipe that will go a long way. Serve it with a salad or focaccia and it will go even further. Perfect for dinner parties and family get togethers. 

Stoneware pasta and gnocchi serving bowls - LINK HERE. 

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