A simple salmon recipe created by Chiara Maci! The delicate ricotta gnocchi go perfectly with the flavors of the fish and vegetables!
Combine the drained ricotta cheese and flour in a mixing bowl. Add the egg, salt and nutmeg if desired. Start to knead with your hands before adding the Parmesan cheese. Continue shaping the dough until it forms a uniform and compact ball.
Using flour to help you, shape the dough into strips measuring 2 - 3 cm in diameter. Cut these into small gnocchi shapes, using the back of a knife, and cook in salted water.
Separately, brown a white onion in extra virgin olive oil then add the chopped asparagus and mushrooms. Cook for 15 minutes, adding half a ladle of water if necessary.
Finally, add the salmon and allow to cook for a maximum of 4 minutes.
Drain the gnocchi and combine with the sauce. Finish cooking and serve
The gnocchi dough can be prepared in advance and kept in the refrigerator or freezer.