If you wish to make gnocchi ahead of time, cover with oil and store in the fridge for up to four days. Drain well and dip in hot water to reheat.
3 potatoes (about 350 g), peeled and cubed 200 g smoked salmon
80 g (150 ml) cake flour
1 egg
5 ml dried dill
milled black pepper
100 g butter
5 ml chopped fresh parsley freshly squeezed lemon juice
Boil the potatoes in salted water until cooked. Drain and mash.
Purée the smoked salmon in a food processor or blender. Mix in the potato, flour, egg, dill and a little pepper, and knead well. Roll into about 40 small, irregular pieces - they should not be perfect rounds.
Bring water to the boil in a medium saucepan. Add the gnocchi in batches;
when they rise to the surface they are cooked. Remove from the pot with a slotted spoon, place on a warm plate and keep warm.
Parsley butter: Melt the butter in a small saucepan. Stir in the parsley, and season with pepper and lemon juice. Pour over the gnocchi and serve hot.
Serves 4-5 as a main course;
6-8 as a starter
Baby Octopus in Peanut and Soy Sauce
750 g baby octopus, well cleaned freshly squeezed lemon juice, olive oil watercress sprigs for garnish
15 ml crushed green ginger
50 g roasted peanuts, crushed 100 ml cream
Place the baby octopus in a bowl and pour over plenty of boiling water. Drain, tip back into the bowl, and squeeze over plenty of lemon juice.
Peanut and Soy Sauce: Whisk together all the ingredients in a small saucepan, adding the cream last. Bring to the boil.
To Serve: Heat a little olive oil in a frying pan, add the octopus and fry for a few minutes until sizzling hot. Toss in the peanut and soy sauce and garnish with sprigs of watercress.
Serves 6
