Gnocchi with Salmon

Ingredients

• 1 kg starchy potatoes
• 2 handfuls wild garlic
• 2 tbsp olive oil
• 1 egg
• 200 g Flour
• Salt
• freshly grated nutmeg
• 500 g white asparagus
• 1 tbsp cane sugar
• 400 g Salmon fillet
• 40 g Butter
• 1 tbsp Lemon Juice
• black pepper (from the mill)

Instructions

1. 1.

   Wash potatoes and steam them in a large pot with a steamer basket for about 30 minutes. Wash wild garlic, shake off excess water, trim, and cut some leaves into fine strips for garnish. Roughly chop the rest and blend with olive oil to make a smooth paste.

2. 2.

   Peel the cooked potatoes, press through a potato ricer, and let them steam dry. Add the egg and wild‑garlic paste along with a bit of flour. Season with salt and nutmeg, then knead into a supple dough. Adjust flour as needed so the dough isn’t too sticky and remains pliable.

3. 3.

   On a floured surface roll the dough into finger‑thick ropes and cut into 1.5 cm pieces. Cover with a kitchen towel and rest for about 10 minutes. Then drop the gnocchi into boiling salted water and cook 3–5 minutes over gentle heat until they float to the surface.

4. 4.

   Trim the asparagus, cutting it diagonally into ~2 cm segments. Boil in salted water with sugar for about 12 minutes until al dente. Drain, shock briefly in cold water, then drain well.

5. 5.

   Pat salmon dry, cut into small pieces. Melt butter in a large skillet and brown the salmon on all sides over medium heat. Add gnocchi and asparagus, cooking together for 2–3 minutes to finish.

6. 6.

   Season with salt, lemon juice, and pepper. Sprinkle remaining wild garlic over the dish and serve immediately.