At a glance
This dish brings together beautifully smoked salmon with pillowy gnocchi in a rich, creamy tomato sauce. Most of the work happens upfront with smoking the salmon (which takes about 8 hours including curing time), while the actual cooking comes together quickly in about 18 minutes—just sauté spring onions and tomatoes with the gnocchi, then finish with cream and your flaked salmon.
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Preparing the salmon
I salted it on both sides. You can also add a few of your favorite herbs and let it sit overnight. Then rinse it, pat it dry and place it on the rack. Or try Mr. Cuketka's version: mix salt and sugar 1:1, let it sit, then rinse and smoke for 25 minutes.
For this step
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Spring onion
Heat a little olive oil in a large pan. Sauté the sliced spring onion in it, both the white and green parts.
For this step
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Tomatoes and gnocchi
Sauté for about three minutes, then add the tomatoes. I use tiny cherry tomatoes, just halved – if yours are bigger, cut them into pieces. Add the gnocchi as well.
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How it went
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