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Roast Salmon, Gnocchi and Chestnuts

Homemade gnocchi in a creamy chestnut and butternut squash sauce served with pan-roasted salmon fillets.

Main Course Salmon Gnocchi Winter Chestnuts

Estimated Nutrition

Calories

710.5

kcal / serving

2842 kcal total

Carbs

43.7g

per serving

174.6 g total

Fat

39.6g

per serving

158.2 g total

Protein

44.6g

per serving

178.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Flour

Italian '00' plus extra for rolling

Dairy

piece

Egg Yolks

Free-range

Parmesan

Freshly grated

Butter

Divided into three 25g portions

NutsSeeds

tsp

Salt

For dough

tsp

Marjoram

Freshly chopped

150

Chestnut

Cooked, peeled, and chopped

piece

Black Pepper

To taste

Seafood

700

Salmon Fillets

4 x 175g fillets, skin on

Vegetables

piece

Baking Potatoes

Large

150

Butternut Squash

Peeled, cut into 1.25cm pieces

Method

Preheat the oven to 180°C.

Bake potatoes on a tray for one hour until cooked through.

Remove potatoes from the oven and allow to cool.

Spoon 200g of potato flesh into a bowl and discard skins.

Mash potato with egg yolks, flour, parmesan, salt, and marjoram to form a dough.

Increase oven temperature to 200°C.

Roll dough pieces into long sausages approximately 1.25cm in diameter.

Cut sausages into 2.5cm gnocchi pieces.

Boil gnocchi in salted water for 1-2 minutes until they float.

Remove gnocchi with a slotted spoon and drain on a plate.

Fry salmon skin-side down in 25g butter for 3 minutes, then roast in oven for 8 minutes.

Sauté chestnuts and squash in 25g butter for 4 minutes until tender.

Whisk in remaining 25g butter and gnocchi water to thicken sauce before adding gnocchi.

Serve gnocchi in bowls topped with the roasted salmon.

made with
a toodle. project