Cauliflower gnocchi with salmon and cherry tomatoes
Tender cauliflower gnocchi with salmon and cherry tomatoes
Ingredients
| NIOCCI: |
| boiled cauliflower 450 g |
| egg yolk 1 pc |
| wheat flour 120 g |
| potato starch 50 g |
| olive oil 20 ml |
| salt to taste |
| black pepper to taste |
| NACHINKA: |
| salmon fillet 300 g |
| cherry tomatoes 200 g |
| spinach 200 g |
| garlic 3 cloves |
| vegetable broth 150 ml |
| cream (20%) 200 ml |
| grated mozzarella cheese 120 g |
| butter 30 g |
| zest of 1 lemon |
| salt to taste |
| oregano to taste |
Instructions
Step 1
Squeeze the cabbage out of the moisture with gauze, beat it in a blender. Add the egg yolk, salt, black pepper, starch, flour and knead the dough.
Step 2
Shape into 1 cm thick sausages. Cut the gnocchi into 2 cm slices. Flatten with a fork and cook for 5-6 minutes in salted water. Then drain in a colander, place in a ceramic dish and drizzle with olive oil.
Step 3
For the filling, mince the garlic and fry in the oil for 1 minute. Add the spinach and fry for another 2-3 minutes. Dice the salmon and halve the cherry tomatoes. Add everything to the gnocchi.
Step 4
In a bowl mix the broth, cream, zest, oregano and salt. Pour the gnocchi with the mixture and sprinkle with mozzarella. Bake for 20 minutes at 175 degrees. Bon appetit!
