Carrot gnocchi with salmon

Ingredients for 2 servings:

• 200 g floury potatoes
• 100 g carrot(s)
• 100 g flour, smooth
• 30 g semolina
• 1 tbsp Cheddar cheese, freshly grated
• n. B. Salt
• 120 g salmon
• 1 garlic clove(s)
• 1 dash of cream
• ½ handful of parsley
• some orange zest
• e.g. chili powder
• some Parmesan, freshly grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

self-made

First, peel the potatoes and carrots and boil them in salted water. Press the potatoes and carrots through a ricer into a bowl and add the cheddar cheese, flour, semolina, and salt. Knead the dough for about 10 minutes. Add more semolina if needed to prevent it from sticking too much. Roll out some dough on the work surface until 1 to 2 cm thick and cut into bite-sized pieces. When working with it, I recommend semolina rather than flour. It doesn’t stick and the work surface is easier to clean afterwards. Shape the dough pieces into small balls and press them lightly into the dough with a knife. Cook the gnocchi in salted water until they float to the top. Meanwhile, sauté the salmon and garlic in oil in a pan. Add the cooked gnocchi and season with salt, pepper, and chili. Deglaze with a little cream and finally add the parsley and orange zest, stir, and serve with the Parmesan cheese.