RICOTTA GNOCCHI WITH SALMON, ASPARAGUS AND MUSHROOMS

Ricotta gnocchi with salmon, asparagus and mushrooms. The delicate ricotta gnocchi go perfectly with the flavours of the fish and vegetables!

Recipe courtesy Seafood from Norway

Cooking and prep time: 25-30 minutes

Serves: 4

Skill level: Easy

Ingredients

600g salmon
250g ricotta cheese
160g flour
150g champignon mushrooms
5tbsp grated cheese
1 bunch asparagus
1 onion
1 egg
salt
olive oil

Method

• Combine the drained ricotta cheese and flour in a mixing bowl.
• Add the egg, salt and nutmeg if desired.
• Start to knead with your hands before adding the Parmesan cheese. Continue shaping the dough until it forms a uniform and compact ball.
• Using flour to help you, shape the dough into strips measuring 2 – 3 cm in diameter. Cut these into small gnocchi shapes, using the back of a knife, and cook in salted water.
• Separately, brown a white onion in extra virgin olive oil then add the chopped asparagus and mushrooms. Cook for 15 minutes, adding half a ladle of water if necessary.
• Finally, add the salmon and allow to cook for a maximum of 4 minutes.
• Drain the gnocchi and combine with the sauce. Finish cooking and serve

Useful tip

The gnocchi dough can be prepared in advance and kept in the refrigerator or freezer.

Source