Stuffed Gnocchi with Roasted Salmon and Mascarpone

For the filling…

Pat one fillet of salmon dry with a paper towel. Generously season with salt and pepper, and coat in a thin layer of olive oil. Top with thin slices of lemon (optional) and roast on a foil-lined baking sheet at 400F for about 10-12 minutes, or until just cooked through. Once cool, flake salmon into a food processor, along with 4 ounces mascarpone cheese and few sprigs of dill fronds (per personal preference). Pulse until it becomes a smooth pasta and season to taste with salt, pepper, and lemon. Transfer to a bowl and refrigerate.

For the dough…

Submerge 500 grams potatoes (I used 2 medium waxy golden potatoes), skin on, in cold salted water and bring to a boil. Cook until very soft when pierced with a fork--they should not be at all underdone. Remover from water and, when warm but not scalding, peel skin off with a paring knife. Pass potatoes through a ricer and spread on a baking sheet to allow all steam to escape and pat dry. Mix potatoes with one egg, salt, and ~175-200 grams AP flour until well-combined. Add additional flour if the mixture is sticky.

Time to shape…

1. Cut off a ½ ounce portion of dough and gently press into a small, flat disc with your palms.

2. Add ~½ teaspoon of filling (it should be cold and firm) to the center of the disc, then carefully fold the dough around the filling and seal.

3. Adjust the shape into a neat ball and set aside on a lightly floured surface.

4. Repeat until all the dough and/or filling is gone, then return gnocchi to the refrigerator to set up.

Finishing touches…

Melt a few tablespoons of butter in a skillet over medium heat. Add gnocchi to a pot of well-salted, gently boiling water and cook briefly until set, about 2-3 minutes. Transfer gnocchi directly to the butter and crisp up slightly on both sides (the butter should be somewhat browned). Serve with excess butter, dill, a dusting of pecorino romano, and a squeeze of lemon. Enjoy!