
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)