Title: Pan Roasted Gnocchi From Andiamo
Categories: Italian, Pasta, Salmon
Yield: 4 Servings
4 tb Unsalted butter
2 lb Gnocchi; parboiled and
- chilled
2 c Mixed beets and butternut
- squash; parcooked
1 c Assorted mushrooms; roasted
1 c Heirloom tomatoes;
- rough chopped
4 oz Brandy
4 oz Demiglace
2 oz Heavy cream
1/2 Lemon; juice of
1 tb Fresh thyme
1 tb Fresh sage
8 oz Smoked salmon
2 c Kale; washed and
- rough chopped
Salt and pepper
Parmigiano reggiano;
- for garnish
Heat the butter in a nonstick skillet until just starting to turn
golden brown. Add the gnocchi and saute to caramelize evenly: less
movement equates to more browning.
Add the parcooked vegetables and heat through.
Deglaze with the brandy and cook out the alcohol. Add the demiglace
and cream and bring to the simmer.
Finish with the fresh herbs and fresh lemon juice.
Right before service, turn off the flame and add the smoked salmon
along with the kale, to allow the residual heat in the pan heat up
the salmon and wilt the kale. Correct seasoning. Garnish with long
shreds of high quality aged Parmigiano Reggiano.
