Potato and spinach gnocchi

Ingredients
1kg potatoes peeled
200g flour and extra for dusting
2 egg yolks
Salt
A pinch of chilli flakes
A pinch of grated nutmeg
200g chopped spinach
400g fresh hot smoked salmon at room temperature

Boil potatoes until cooked, drain and leave to stand for 10 minutes.
Grate potatoes into a bowl.
Add egg yolks, salt, chilli flakes, nutmeg and spinach. Add flour and knead to a soft, elastic dough.
Sprinkle flour on a board and roll to a 1.5cm diameter and 3cm lengths. Cut these into 1.5cm pieces.
Bring large pan of salted water to the boil Add 10-12 pieces per time. Once floating remove onto on oiled tray to cool.

Beurre blanc sauce
250ml white wine
250ml lemon juice
200ml cream
150g cubed butter

Gently simmer wine and juice until reduced to ⅓. Add cream and reduce to ½.
Take off heat and whisk cubed butter into the liquid until fully combined. Keep warm.

Assemble
Heat non stick pan until hot. Add olive oil and brown cooked gnocchi on all sides.
Put 8-10 pieces on a plate. Top with hot smoked salmon and drizzle with beurre blanc.
You can finish the dish with a simple picked herb salad and shaved parmesan.

Recipe kindly supplied by
Province Restaurant
201 Lochiel Branxholme Road
Winton
(03) 221-7364

Photo
James Jubb