alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Rutabaga Gnocchi with Saffron Lemon Salmon

Serves 6

    Share

    Rutabaga Gnocchi with Saffron Lemon Salmon

    These pillowy little gnocchi are delicious with just about any sauce. We’ve made them with rutabaga so they’re full of healthy vitamins, then paired them with saffron-laced salmon and thyme. Absolutely scrumptious. Coupled with pucker-up lemon and dill, it’s a sensational blend of flavours.

    Advertisement

    Gnocchi can be a little labour intensive to prepare. Make a batch ahead and refrigerate or freeze. Then, when you’re ready to serve, presto! It only takes 4 to 6 minutes to cook from fresh or frozen.

    Advertisement

    Rutabaga Gnocchi with Saffron Lemon Salmon

    Ingredients

    Gnocchi
    • 1 1/2 lbs (750 g) rutabaga, about 3 cups (750 mL) peeled and cubed
    • 1 organic egg
    • 1/2 tsp (2 mL) sea salt
    • 2 1/2 cups (625 mL) all-purpose flour, plus extra if needed
    • Fresh dill, for garnish
    •  
    Saffron lemon salmon
    • 6 skin-on salmon fillets, about 4 to 5 oz (113 to 140 g) each
    • 2 Tbsp (30 mL) extra-virgin olive oil, divided
    • 1/4 tsp (1 mL) sea salt
    • 1/4 tsp (1 mL) freshly ground black pepper
    • 6 fresh thyme sprigs, plus extra
    • 6 garlic cloves, minced
    • 1 tsp (5 mL) saffron threads
    • 3 lemons, divided
    • 1 tsp (5 mL) pure maple syrup
    • 2 Tbsp (30 mL) unsalted butter

    Nutrition

    Per serving:

    • calories562
    • protein42g
    • fat19g
      • saturated fat5g
      • trans fat0g
    • carbohydrates54g
      • sugars1g
      • fibre6g
    • sodium470mg

    Directions

    01

    In saucepan, combine rutabaga with enough water to cover. Bring to a boil. Boil, covered, for 25 to 30 minutes, or until rutabaga is very soft. Drain and transfer to food processor. Pulse until very smooth and creamy. You should have 2 cups (500 mL) pureu0301e. Place in large bowl and refrigerate until completely cooled.

    02

    Once cooled, stir in egg and salt. Then add 2 cups (500 mL) flour, mixing until evenly blended. Transfer to lightly floured work surface and gently knead in more flour just until dough is soft and smooth. Divide dough into 2 pieces.

    03

    Line baking sheet with parchment paper and dust with flour. On floured board, roll each piece of dough into a long rope, about 16 in (40 cm) long. Cut rope into 1 in (2.5 cm) pieces. If you wish, roll each piece of gnocchi against the tines of a fork for added texture. (This step is optional.) Then place in single layer on floured baking sheet and set aside.

    04

    Preheat oven to 275 F (135 C). Lightly oil baking dish just large enough to hold salmon in a single layer. Place salmon fillets skin-side down. Rub salmon with oil and lightly season with salt and pepper. Tuck fresh thyme and chopped garlic around fillets. With mortar and pestle, crush saffron until finely ground and place in small bowl. Add 1 1/2 Tbsp (7 mL) hot water to saffron and stir until almost dissolved. Stir in juice from 1 lemon and drizzle overtop salmon. Slow-roast salmon in preheated oven for 15 to 18 minutes, or just until opaque in the centre.

    05

    While salmon bakes, bring large pot of water to a full boil. Cook gnocchi in batches of 20 or more so they donu2019t stick together. Cook for 4 to 6 minutes, until they begin to float. Remove with slotted spoon and set aside in heated bowl. Repeat until all gnocchi are cooked.

    06

    When salmon is done, remove from oven. Gently lift baking dish, straining any liquid into small saucepan. Whisk in juice from remaining 2 lemons, along with maple syrup, butter, and a bit of fresh thyme. Continue to whisk, just until it appears almost creamy. Add a splash of water, if necessary. Season to taste. Remove from heat and strain sauce over gnocchi. Gently toss to evenly coat.

    07

    Serve gnocchi in heated individual serving bowls with salmon fillet overtop and garnish with fresh dill. Season, to taste.

    Advertisement
    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.