Gnocchi with Salmon and Zucchini

Here is the recipe for gnocchi with salmon and zucchini, with an Italian touch.

Ingredients

• 500 g of potato gnocchi
• 200 g of smoked salmon
• 2 medium zucchini
• 200 ml of cream
• Extra virgin olive oil
• 1 clove of garlic
• Salt and pepper to taste
• A sprig of fresh dill (optional)
• Grated lemon zest (optional)

Preparation

1. Wash the zucchini, cut them into small cubes and set aside.
2. Slice the smoked salmon into strips or cubes.
3. Heat a pan over the fire with a dash of olive oil and a clove of garlic. Allow the garlic to flavor the oil, then remove it.
4. Add the diced zucchini to the pan and sauté until they are soft but still crispy.
5. Add the smoked salmon to the zucchini and cook for a couple of minutes.
6. Pour the cream into the pan with the zucchini and salmon, stir and let cook on low heat for a few minutes until the cream is slightly reduced. Season with salt and pepper.
7. Meanwhile, bring a pot of salted water to a boil and cook the gnocchi according to the package instructions, usually they are ready when they float to the surface.
8. Drain the gnocchi, reserving some of the cooking water, and add them to the pan with the salmon and zucchini sauce.
9. Gently stir the gnocchi with the sauce, if necessary add some of the reserved cooking water to achieve the desired consistency.
10. Serve hot, and if desired, garnish with chopped fresh dill and a bit of grated lemon zest to add a touch of freshness.

A typically Italian alternative could be to replace the cream with mascarpone for a creamier consistency and a more delicate flavor.

Curiosity

Gnocchi is a much-loved dish in Italy and can be accompanied by a wide range of sauces. Its origin is very ancient and it seems that they were an early substitute for bread for shepherds and peasants. The salmon and zucchini version is a relatively modern combination that matches the delicate flavor of the zucchini with the more intense flavor of smoked salmon.