Salmon Gnocchi in a Creamy Pea Sauce

If I was running a diner a couple decades ago, I would probably call these "salmon croquettes". If I was running a fancy modern american place I might call them "salmon-potato dice" cause they have the fun square shape. I think salmon gnocchi is a good name for them though. This recipe is inspired by the old school salmon and pea pasta, and also by the upcoming spring when fresh peas will soon be available.
Sauce ingredients. Get the peas in the pan after the shallot and garlic. Easy and delicious. Then just blend it up. Ok, now lets make the gnocchi. So easy I can do it with one hand! I wasn't planning on making these square, but at the last minute they told me they wanted to be cubes. Pretty! After they boil, they have a bubblegum color. Fry em up on all sides. Nice and brown. The fish on the edges get this nice crispy bits and the inside is super tender. Mix them into the sauce and finish the other batches. As you can see the sauce was a little dried out so I added some pasta cooking liquid and it smoothed out nicely. It looks like a lot of sauce but it was actually a good amount with the large gnocchi. This dish has a really cool unique look. The flavors and textures are amazing and different than what I am used to eating. Had to give you guys the cross section.
 

Salmon Gnocchi in a Creamy Pea Sauce

For:  3 People

  • Sauce
  • 14 Ounces Sweet Peas
  • 2 Cloves Garlic
  • 1 Shallot
  • 1 Tablespoon Chopped Dill
  • 1 Tablespoon Chopped Mint
  • 1.5 Cups Light Cream
  • 2 Tablespoons Butter
  • 2 Tablespoons Mustard (or so)
  • Gnocchi
  • 4 Yukon Gold Potatoes
  • 3/4 Pound Salmon
  • 1 Cup Flour (or so)

Instructions

  1. Sauce: Saute the shallot in the butter for 5 minutes. Add the garlic and cook 2 minutes. Add the peas and cook 5 minutes. Add the cream, dill, mustard, and mint. Simmer for 15 minutes. Food process until smooth. Return to pan and keep warm/lightly simmer, adding a little chicken stock or water as needed to thin it out.
  2. Gnocchi: Roast the potatoes. Peel and run through a potato ricer. Dice the salmon. On a flat board or clean counter, lightly flour the potato and salmon and start to mix them. Add more flour as needed and press the ingredients into a dough. Do not over knead. It should take about 3/4 cup of flour or a bit more, but all potatoes and salmon are different so go by the feel. Roll it out and cut and form squares. Boil for about 2 minutes, then sear the gnocchi on all sides. Mix into the sauce and serve.