Need a recipe to make this salmon and gnochi dish.?

OK all you chefs out there, I want to make this dish that is famous at Gratzi's in Ann Arbor MI.





Here is the description on the menu:





*Salmone al Ferro con Gnocchi - grilled North Atlantic salmon


served over gnocchi sauteed with spinach and tomatoes, in


garlic cream sauce.





This dish is like very soft and melt in your moth gnochi tossed in a bit of this pinkish sauce. the salmon is on top but flakes so that it blends in with the sauce as you eat it. There are some spinach leaves tossed into the gnochi too.





10 points to the best legit recipe.Need a recipe to make this salmon and gnochi dish.?
sauce





3tlb butter


3 cloves garlic


1/2 cup heavy cream


2oz bel paese cheese diced small


1 roma tomatoe seeded and skinned (diced small)


1/2 baby spinach cleaned and dry


1 pinch salt.black pepper


cook the mashed garic on med heat till lightly browned add the cream and tomatoes let it reduce and thincken 3 min add the spinach and cooked neocchi ,salt and pepper to taste add cheese.top with fresh parsley





gnocchi


Potato Gnocchi


The Problem: The classic Italian potato dumplings known as gnocchi should be light, airy, and fluffy. Unfortunately, they too often resemble the heavy, stick-to-your-ribs potato dumplings of Central Europe. Our mission was clear: Figure out what makes potato dumplings heavy, then develop a recipe that avoids these pitfalls.





The Goal: Light, airy, fluffy gnocchi.





The Solution: Our favorite technique for precooking the potatoes turned out to be baking. Once the potatoes are baked and peeled, they must be mashed. It quickly became clear that lumps had to be avoided at all costs because they caused the gnocchi to come apart when they were cooked. We found that a ricer was the best tool for mashing. Another enemy of light gnocchi is kneading, so just work the dough by hand until it just comes together. The potatoes need enough flour to make a dough that is not sticky and that will roll easily. If the dough comes apart, you must add more flour. Because the moisture level of a potato varies according to its variety and how long it has been out of the ground, it is impossible to write a recipe giving an exact ratio of potatoes to flour. We found that 2 pounds of potatoes could require as little as 1 1/4 cups of flour or as much as 1 1/2 cups; you have to gauge the amount of flour to add by the stickiness of the dough








cut the salmon into 2 inch wide sections and remove from the fridge 30 min before grilling ,,place on pan line with lemon top and bottem grill for 3 min each side or untill desired donness..Need a recipe to make this salmon and gnochi dish.?
There's more than one way to use gnocchi - try the delicious potato pasta with salmon in this easy recipe for a family dinner.





Serves 4


Takes 20 minutes to make and 15-20 minutes in the oven








Ingredients





* 500g packet fresh gnocchi


* 25g butter


* 1 small leek, washed, trimmed and thickly sliced


* 200g packet soft cream cheese


* 2 tbsp tomato pur茅e


* 1/2-1 tsp dried chilli flakes, to taste


* Finely grated zest of 1 lemon


* 1 tbsp chopped fresh parsley


* 150g salmon fillet, skinned and diced





1. Preheat the oven to 200掳C/fan180掳C/gas 6. Bring a pan of lightly salted water to the boil. Add the gnocchi and cook for 2-3 minutes, until cooked. (The gnocchi will float to the surface when they are ready.) Drain and reserve 250ml of the cooking water. Set aside.





2. Melt the butter in a wide, deep frying pan and gently fry the leek for 3-4 minutes, until soft. Stir in the cream cheese, tomato pur茅e, chilli flakes, lemon zest, parsley and reserved water, until the cheese has melted and everything is combined. Adjust the seasoning.





3. Add the gnocchi and salmon to the frying pan and stir to coat. Spoon into a deep 1.2-litre ovenproof dish and bake in the oven for 15-20 minutes or until lightly golden on top. Serve immediately.





Tip





Look out for bargains at your supermarket fish counter or use canned salmon to make this dish even cheaper.
Hmm. I've never had the dish at the Gratzi's but I have had that dish. Here's the recipe that I use for it:





It takes 20 minutes to make and 15-20 minutes in the oven





What You Will Need:





500g packet fresh gnocchi


25g butter


1 small leek, washed, trimmed and thickly sliced


200g packet soft cream cheese


2 tbsp tomato puree


陆-1 tsp dried chilli flakes, to taste


Grated zest of 1 lemon


1 tbsp chopped fresh parsley


150g salmon fillet, skinned and diced





Now, in order to prepare this you have to:





1. Preheat the oven to 200掳C/fan180掳C/gas 6. Bring a pan of lightly salted water to a boil. Add the gnocchi and cook for 2-3 minutes, until cooked. (The gnocchi will float to the surface when they are fully cooked and ready.) Drain and reserve 250ml of the cooking water. Set aside.


2. Melt the butter in a wide, deep frying pan and gently fry the leek for 3-4 minutes, until soft. Stir in the cream cheese, tomato pur茅e, chilli flakes, lemon zest, parsley and reserved water, until the cheese has melted and everything is combined. Adjust the seasoning.


3. Add the gnocchi and salmon to the frying pan and stir to coat. Spoon into a deep 1.2-litre ovenproof dish and bake in the oven for 15-20 minutes or until lightly golden on top. Serve immediately.
Start with a basic white sauce flavoured with garlic:





Saute a few cloves of minced garlic in butter, then add enough flour to make a thin paste. Cook for a minute or so, then add cream and salt. Cook over low heat until the sauce begins to thicken (it will thicken more as it cools). The pinkish colour is likely food colouring.





Boil the gnocchi as per the instructions, then drain and saute in a large pan with butter or olive oil. At the last minute, add fresh spinach leaves and chopped tomato.





Grill the salmon and place on the gnocchi mixture. Pour the cream sauce over the salmon and serve.