Keenans Baked Guinness and Molasses Salmon tranche with pan fried fresh herb gnocchi

This recipe was provided and demonstrated by Gary Stewart from Tartine at the NI Potato Festival 2017

Difficulty medium
Preparation Time 15
Cooking Time 60
Herb Gnocchi
  • 2 large Glens of Antrim Rooster potatoes
  • 160gms flour
  • 1 Tspn fine sea-salt
  • 1 Large Glenballyeamon egg
  • 1 Tablespoon each of chopped basil and parsley
  • Broighter gold rapeseed oil for binding and drizzling

Main Instructions
  1. Oven 180c
  2. *Bake potatoes for approx 1 hour and cool
  3. *Scoop out flesh and mash,mix with flour salt egg and herbs
  4. *Gradually work in 3 tablespoons rapeseed oil
  5. *Turn out onto a cold floured surface and knead a little
  6. *roll out into a cylinder length and chill
  7. *Bring a large pan of salted water to boil (add a little rapeseed oil)
  8. *With the back of a knife Cut off 3cm lengths of potato and drop into simmering water
  9. *Cook for three minutes , drain and refresh in iced water ( about 1 min)
  10. *Pat dry and when ready heat a non stick pan with a little oil ( goose fat is good also)
  11. *Fry the cooked Gnocchi on both sides for about 3 mins until crispy
  12. *Drain on a paper towel and served drizzled with a little oil and sea salt.
Allergy Advice
This recipe may include:
  • Eggs
  • Fish
Back To All Recipes