🥘 Ingredients
-
black pepper¼ tsp
-
black peppercorns (crushed)1 tsp
-
butter2 tbsp
-
cream sauce base2 tbsp
-
dijon mustard1 tsp
-
garlic (minced)2 cloves
-
gluten-free gnocchi12 oz
-
mini cucumber (sliced)1 unit
-
mixed greens2 c
-
olive oil1 tbsp
-
parmesan cheese (grated)½ cup
-
salmon (cooked to preference)6 oz
-
salt¼ tsp
-
shallot (finely diced)1 unit
-
sherry vinegar1 tbsp
-
sugar½ tsp
-
tomato (diced)1 unit
🍳 Cookware
- large pot
- small bowl
- large pan
- large bowl
-
1Bring a large pot of salted water to a boil. Wash and dry all produce. -
2In a small bowl , combine dijon mustard , sherry vinegar , half the garlic , sugar , a large drizzle of olive oil , salt , and black pepper . Add the shallot and stir to combine. Set aside.dijon mustard: 1 tsp, sherry vinegar: 1 tbsp, garlic: 2 cloves (minced), sugar: ½ tsp, olive oil: 1 tbsp, salt: ¼ tsp, black pepper: ¼ tsp, shallot: 1 unit (finely diced) -
3Once water is boiling, add gluten-free gnocchi to the pot. Cook, stirring occasionally, until al dente ⏱️ 2 minutes . Reserve ½ cup of the gnocchi cooking water, then drain the gnocchi.gluten-free gnocchi: 12 oz -
4While gnocchi cook, heat butter and a large drizzle of olive oil in a large pan over medium heat.butter: 2 tbsp -
5Add black peppercorns , drained gnocchi, cream sauce base , half the parmesan cheese , reserved water, and a pinch of salt. Cook, stirring occasionally, until sauce has thickened slightly and gnocchi are coated ⏱️ 2 minutes .black peppercorns: 1 tsp (crushed), cream sauce base: 2 tbsp, parmesan cheese: ½ cup (grated) -
6In a large bowl , toss mixed greens , mini cucumber , and tomato with as much dressing as you like until evenly coated; season with salt and pepper. Serve alongside gnocchi and salmon .mixed greens: 2 c, mini cucumber: 1 unit (sliced), tomato: 1 unit (diced), salmon: 6 oz (cooked to preference)