Pea and Spinach Gnocchi with Flaked Trout is a gorgeous gnocchi dish and makes for a wonderful mid-week meal that’s enticing and exciting.
Pea and Spinach Gnocchi with Flaked Trout
Serves 6 (makes approximately 65 gnocchi)
Ingredients:
3 x 10g chicken stock cubes
120g smoked trout, skin removed, flaked
300ml pure cream
2 tsp Dijon mustard
1 tbsp lemon juice
2 tsp lemon zest
1 bunch chives, thinly sliced
½ cup parmesan, finely grated
Spinach Gnocchi
1kg floury potatoes, washed
75g butter
225g spinach, washed and chopped
3 cloves garlic,
crushed
1 cup peas
2 eggs, lightly beaten
1½ cups plain flour
¾ tsp baking powder
½ cup parmesan, finely grated
Method:
To make gnocchi, boil, steam or microwave potatoes until tender. Drain. Cool.
Remove skins and mash potato in a bowl. Meanwhile, heat butter in a frying pan over medium heat. Add spinach and 2 cloves garlic. Cook for 1 to 2 minutes until wilted. Cool. Cook peas in a small saucepan of boiling, salted water for 2 minutes. Drain and refresh under cold water. Crush with a fork.
Add spinach and crushed peas to potato with eggs, flour, baking powder and parmesan. Season with salt and pepper. Stir to form a soft dough. Drop tablespoons of mixture onto a large baking tray lined with baking paper.
Refrigerate for 30 minutes or until firm.
Bring a large pot of water to the boil. Add stock cubes. Reduce to a simmer.
Cook gnocchi in batches for 2 to 3 minutes, or until it floats. Remove with a slotted spoon. Scatter in a single layer on a large roasting dish. Sprinkle with trout.
Preheat grill to medium heat. Whisk cream, remaining garlic, Dijon, lemon juice, zest, chives and ¼ cup parmesan in a jug. Season with salt and pepper.
Spoon over gnocchi. Sprinkle with remaining parmesan. Grill for 10 to 12 minutes or until golden and bubbling. Serve immediately.
