Potato Gnocchi with Salmon Broccoli and Gorgonzola Cheese

For the potato gnocchi with salmon broccoli and gorgonzola, first peel the potatoes the day before, boil until soft and let cool. Then press through the potato ricer and mix with the egg, egg yolk, garlic and semolina to a firm dough. Season with salt and pepper.

Using a piping bag, pipe long snakes on a previously floured table. Using a pastry card, separate small pieces from the snakes and shape into balls. Now turn over a fork or lightly press them in.Bring plenty of salted water to a boil and add the gnocchi. As soon as they rise to the surface, remove with a slotted spoon and rinse under cold running water and set aside.

For the velouté, peel and finely chop the shallot. Heat the olive oil in a saucepan and sauté the shallots until translucent. Remove 4 tablespoons of soup, pour the rest with the whipping cream and bring to a boil. Mix the cornstarch with the 4 tablespoons of soup until smooth, stir into the hot stock and remove from the heat. Dissolve the Gorgonzola in it and quickly stir in the egg yolk.

Preheat the oven to 210°C.Wash the broccoli and cut into florets. Cook for 2 minutes in well salted water. Now place in a baking dish with the gnocchi.

Cut the salmon into 3 x 3 cm pieces, season and also place in the dish. Crumble the Gorgonzola on top and cover with the sauce. Bake in the hot oven for 15 minutes. The potato gnocchi with salmon broccoli

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