Photo of Gluten-free gnocchi with creamy salmon and green shallots by WW

Gluten-free gnocchi with creamy salmon and green shallots

12
8
6
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
30 min
Cook
35 min
Serves
4
Difficulty
Moderate
Using rice flour when making gnocchi is a great idea for those with an allergy or intolerance and doesn’t change the flavour. They go perfectly with this creamy shallot sauce and flaked salmon.

Ingredients

Sebago potato

400 g, unpeeled, scrubbed

Egg yolk

1 medium

Cooking salt

1 tsp

Rice flour

½ cup(s), plus extra to dust

Skinless salmon fillet(s)

300 g

Green shallot(s)

4 individual, thinly sliced

Garlic

1 clove(s), crushed

Fresh lemon rind

2 tsp, finely grated

Light thickened cream

½ cup(s), (125ml)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Cook the potatoes in a large saucepan of boiling salted water for 25-30 minutes or until very tender. Drain potatoes and allow to cool. Peel off skins. Place in a large bowl and mash until smooth.
  2. Add in egg yolk and salt. Using clean hands, mix in rice flour, in 2 batches, until just combined and a soft dough forms.
  3. Lightly dust your work bench with extra rice flour. Divide dough in half. Roll each half into a sausage shape, 2cm in diameter and about 36cm long. Cut each sausage into 2cm-thick slices to make 36 pieces in total.
  4. Using floured hands, gently roll pieces into balls. Using your thumb, roll each gnocchi onto the back of a floured fork to create the classic gnocchi shape. Place on a baking tray lined with baking paper and set aside.
  5. Place salmon fillet in a small saucepan and cover with water. Bring to the boil. Reduce heat to low and simmer, covered, for 3-4 minutes or until just cooked through. Drain. Cool for 5 minutes.
  6. Using two forks, coarsely flake salmon. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook, three-quarters of the shallot and the garlic, stirring, for 3 minutes or until softened. Add lemon rind and cream and bring to the boil. Remove from heat. Stir in the salmon and season.
  7. Cook the gnocchi in 2 batches in a large saucepan of boiling water for 2-3 minutes or until gnocchi float to the surface. Using a slotted spoon, transfer to a plate. Add gnocchi to salmon mix and gently toss to combine. Sprinkle with remaining shallot.

Notes

SERVING SUGGESTION: Mixed salad leaves drizzled with balsamic vinegar.