banner
alive logo
FoodFamilyLifestyleBeautySustainabilityHealthImmunity

Rutabaga Gnocchi with Saffron Lemon Salmon

Serves 6

    Share

    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
      Advertisement
      Advertisement

      READ THIS NEXT

      SEE MORE »
      Snack: Sweet Potato Yogurt Bowl
      Food

      Snack: Sweet Potato Yogurt Bowl

      If you enjoy a savoury snack, look no further than this yogurt bowl. Protein- and probiotic-rich yogurt is topped with spiced sweet potatoes, pumpkin seeds, and a drizzle of olive oil and cilantro. A little prep goes a long way toward making this a convenient and satisfying snack. Cook the potatoes in advance so the bowl can be quickly assembled at snack time. Savoury Spiced Sweet Potatoes Peel and dice 1 medium-sized sweet potato. Toss in bowl with 1 Tbsp (15 mL) extra-virgin olive oil, 1/2 tsp (2 mL) cumin, and 1/4 tsp (1 mL) hot Spanish paprika. Cook in preheated air fryer for 10 minutes at 350 F (180 C) or on parchment-lined baking tray for 25 minutes in 375 F (190 C) oven. Allow potatoes to cool and then store, covered, in fridge for up to 4 days. Makes enough for 4 servings. Adaptation inspiration Take this idea and make it work with other convenient savoury toppings such as canned chickpeas, cherry tomatoes, or cucumbers.