A touch of pink at the table!
Our friend Chiara Caprettini, author of the NordFoodOvestEst magazine, prepared this colorful and tasty first course for us: Mandarin panettone gnocchi with salmon.
The secret of these pink gnocchi? Beetroot powder which does not affect the flavor but gives light and color! For the panettone, however, Chiara used the practical ready-made slices, ideal for breakfast and brunch but also for savory recipes like this one!
The recipe
- Ingredients
- 4 servings
- For the gnocchi
- - 2 boiled potatoes
- - 1 slice of Loison mandarin panettone (60 g)
- - approximately 120 g of rice flour
- - 1 egg
- - 1 teaspoon of beetroot powder*
- - 2 tablespoons of extra virgin olive oil, salt and pepper to taste.
- - water to taste
- A steak of salmon (about 350 g)
- the beards of 2 fennels
- 20 g of pine nuts
- 1/2 glass of Prosecco (or white wine)
- a grated orange peel
- extra virgin olive oil, salt and pepper to taste.
- chives to serve
- *Does not affect the flavor but serves to add color.
Directions
Peel the potatoes and mash them well.
In a mixer, chop the slice of panettone and add it to the potatoes together with the rice flour, the egg, and then oil, salt, pepper, beetroot powder and water. Mix well until you obtain a compact mixture. Create a loaf, wrap it in cling film and let it rest in the refrigerator.
In the meantime, chop the fennel beards. In a pan, heat two tablespoons of oil with salt and pepper, add the fennel, pine nuts, orange zest and cook for a couple of minutes.
Remove the skin and bones from the salmon, cut it into cubes and add it to the pan, add the wine and cook for a few minutes over a high heat (the salmon should become pink but not completely cooked). Cover, turn off and let rest.
Prepare the gnocchi: cut into cylinders from the dough and cut into gnocchi (about 1.5 cm in length) from each with a knife. Cook them in abundant boiling salted water, and drain them only when they rise to the surface.
Add them to the salmon, add another ladle of cooking water and stir in two tablespoons of oil over a high heat for a few minutes.
Plating
Serve the gnocchi with chopped fresh chives
