Gnocchi – pan with salmon, shrimp and beans

Ingredients for 3 servings:

• 600 g gnocchi
• 200 g salmon (fresh or frozen)
• 100 g shrimp (Arctic shrimp in brine, peeled
• 250 g beans (green beans)
• 125 g butter
• 1 tsp flour
• 3 tsp horseradish from the jar
• 2 tsp mustard
• salt and pepper
• 1 garlic clove(s)
• 1 bunch of chives, finely chopped
• 50 ml cream
• 2 tsp olive oil, best

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

and horseradish – mustard – cream sauce

First, cut the broad beans into pieces about 2 cm long and remove the stalks. Then cook the beans in about 2 liters of water with 2 teaspoons of salt, depending on the thickness of the beans, until al dente. When they are done, drain them in a sieve and refresh with cold water. Melt about 50 g of butter in a cast iron pan heated to high heat (other pans will do in a pinch), then add the cooked beans. Fry the beans until they begin to brown. (Make sure the butter doesn’t brown by constantly turning the beans and swirling the pan.) Set the beans aside in a small bowl and remove the butter from the pan. While the beans are frying, cook the gnocchi in salted, boiling water until they float to the surface. Drain the cooked gnocchi in a sieve, refresh with cold water, and let them drain. Heat a cast iron pan to high heat, add olive oil and crushed garlic, and let it warm through. Next, add the drained gnocchi and fry until lightly golden brown. Next, cut the salmon into slices about 5 mm thick and add to the gnocchi. Wait until the salmon begins to turn white and crumble. When this happens, add the drained shrimp, toss to combine, and season everything with 1/2 teaspoon of pepper. Add the beans back to the pan and cook everything over low heat, stirring about twice a minute. Meanwhile, while the gnocchi, salmon, shrimp, and bean mixture is cooking in the pan for the last few minutes, melt the remaining 75 g of butter in a small saucepan and whisk with 1 teaspoon of flour until smooth. Add 3 teaspoons of horseradish, 2 teaspoons of mustard, and 50 ml of cream and mix everything until you have a slightly thick sauce. Season with a pinch of salt. (To prevent further thickening, remove the pan from the heat before adding the flour and the other ingredients.) Finally, arrange the gnocchi, salmon, shrimp, and beans on a plate, then form a circle with about 3 tablespoons of sauce and garnish with chives. The sauce tastes best when topped with whipped cream or coffee cream.