If you don’t have a bottle of bubbly open, any medium or dry white wine can be used for the sauce instead.
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Yields:
2 serving(s)
Prep Time:
25 mins
Cook Time:
10 mins
Total Time:
35 mins
Cal/Serv:
695
Ingredients
250g
cold roast potatoes
1
medium egg yolk
75g
'00' pasta flour, plus extra to dust
3Tbsp.
sparkling wine, we used Prosecco
100ml
double cream
Finely grated zest and juice 1/2 lemon
50g
smoked salmon, roughly torn
1Tbsp.
finely chopped chives, or spring onions, to garnish
Directions
Step 1In a medium bowl, thoroughly mash the cold roast potatoes until smooth, see GH Tip. Add the egg yolk and flour, and mix to combine. Tip the mixture on to a lightly floured surface and bring together with your hands, kneading gently for a couple of min until pliable. Wrap well and chill for 30min.
Step 2Divide the gnocchi dough in 2 and roll each piece on a lightly floured surface into a 2cm-thick sausage, then slice into 2cm pieces.
Step 3Bring a large pan of salted water to the boil. Add the gnocchi, cook until they all bob to the surface, then cook for 5min more, or until cooked through. Scoop out and reserve 50ml of the cooking water, then drain gnocchi thoroughly.
Step 4While the gnocchi are cooking, heat a medium frying pan over medium-high heat. Add the sparkling wine and reduce by half, then add the cream, lemon zest and juice, reserved cooking water and some seasoning. Simmer for 2min until slightly reduced.
Step 5Add the drained gnocchi to the frying pan and toss to coat. Remove from heat, stir in the salmon, then divide between 2 bowls and sprinkle with the chopped chives or spring onions to serve.
GH TIP Depending on how crisp (or leathery!) the exteriors of your roast potatoes are, you may find a stick blender is useful for this, but don’t overwork the potato or it will become gluey.
Per serving:
Calories: 695
Protein: 16g
Fat: 40g
Saturates: 19g
Carbs: 62g
Sugars: 4g
Fibre: 5g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
