Gnocchi with salmon, sage
and cream cheese

Energy

Preparation

The gnocchi

Peel the potatoes, pass them through a grinder or grate them and leave them to cool completely.

Add the flour, salt to the potatoes, start mixing with your fingers and add 2 tbsp. from the beaten egg.

Knead with light movements, if necessary add a little more egg or flour, depending on the moisture of the potato.

Leave the dough for 15 ‘covered with a towel.

Sprinkle the counter with flour, divide the dough into smaller pieces and shape into strings, which you can then cut with a knife into 1 cm pieces.

With the reverse side of the fork, press their surface giving the characteristic gnocchi pattern.

Prepare the sauce.

In a deep, large pan over low heat, sauté the garlic and sage leaves with the olive oil for a minimum of time.

As soon as the garlic starts to darken, add the wine, mustard and mascarpone.

Boil the gnocchi in small batches in plenty of salted water. As soon as they rise to the surface, remove them with a slotted spoon and add them directly into the sauce.

Once all the gnocchi are boiled and incorporated to the sauce, boil for another 2 ‘, add the salmon and remove.

Serve the gnocchi with the sauce and grated pink pepper

Tips:

• Apart from mascarpone we can use any other similar cream cheese
• This recipe can be made with other pasta of our choice

Nutrition Tips:

• Potatoes are very rich in folic acid and potassium and can help people with hypertension.
• Thanks to the good fats it contains, salmon is associated with a reduced risk of emotional disorders such as depression.

Gnocchi with salmon, sage and cream cheese

Calories

Ingredients

For the gnocchi
150 gr. potatoes, boiled with the skin
50 gr. all purpose flour
1 egg, lightly beaten
½ tsp. salt

We will also need
All purpose flour

For the salmon sauce
3 packs of Smoked Salmon Pocket TRATA
200 gr. mascarpone
1 tsp. Dijon mustard
50ml white wine
1 clove garlic, finely chopped
4-5 leaves of sage
½ tsp. pink pepper
1 tbsp. olive oil

Preparation

The gnocchi

Peel the potatoes, pass them through a grinder or grate them and leave them to cool completely.

Add the flour, salt to the potatoes, start mixing with your fingers and add 2 tbsp. from the beaten egg.

Knead with light movements, if necessary add a little more egg or flour, depending on the moisture of the potato.

Leave the dough for 15 ‘covered with a towel.

Sprinkle the counter with flour, divide the dough into smaller pieces and shape into strings, which you can then cut with a knife into 1 cm pieces.

With the reverse side of the fork, press their surface giving the characteristic gnocchi pattern.

Prepare the sauce.

In a deep, large pan over low heat, sauté the garlic and sage leaves with the olive oil for a minimum of time.

As soon as the garlic starts to darken, add the wine, mustard and mascarpone.

Boil the gnocchi in small batches in plenty of salted water. As soon as they rise to the surface, remove them with a slotted spoon and add them directly into the sauce.

Once all the gnocchi are boiled and incorporated to the sauce, boil for another 2 ‘, add the salmon and remove.

Serve the gnocchi with the sauce and grated pink pepper

Tips:

• Apart from mascarpone we can use any other similar cream cheese
• This recipe can be made with other pasta of our choice

Nutrition Tips:

• Potatoes are very rich in folic acid and potassium and can help people with hypertension.
• Thanks to the good fats it contains, salmon is associated with a reduced risk of emotional disorders such as depression.