Summary

Ingredients

• 2 salmon fillet (s)
• 500 g nocchi
• 10 wild garlic leaves
• 1 chilli pepper (piri-piri, pickled, from the glass)
• 200 g cream cheese with yohurt (e.. from Exquisa)
• pepper
• salt
• olive oil

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Instructions

1. Wash the wild garlic and cut into fine strips. Prepare the gnocchi according to the instructions on the packet (usually cook in boiling salted water until they float on top).
2. Pepper and salt the salmon and sauté on both sides with olive oil until cooked through.
3. Put the cream cheese in a small saucepan and puree it together with some of the gnocchi cooking water, 3/4 of the wild garlic, pepper and salt until it becomes a nice, creamy sauce. Add as much gnocchi cooking water as necessary. Add the piri piri pods and puree again briefly until the pods are divided. Season to taste with salt and pepper.
4. Arrange half of the gnocchi on a plate each, place a salmon fillet on top and pour the sauce over them. Serve garnished with the rest of the wild garlic.
5. Variations: Tuna steaks can also be used instead of salmon. Fry them briefly (!) On both sides until they are still slightly pink and juicy in the middle.
6. Instead of water, sparkling wine can also be used for the sauce. This gives the whole thing a round, more festive taste.