Name: Pan Roasted Salmon with Gnocchi, Tomatoes and Mozzarella Fondue
Ingredients: 12-oz. Fresh mozzarella; 1 cup ricotta; 12-oz. Skillet gnocchi (I use Rana brand, see alternate directions for regular gnocchi); 12-oz. cherry or grape tomatoes; 2 to 4 salmon fillets, depending on how many you’re serving; ½ cup store-bought pesto (again, Rana is the best – not sponsored, just a big fan); Olive oil, for coating; Salt and pepper, as needed

Pan Roasted Salmon with Gnocchi, Tomatoes and Mozzarella Fondue

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Author: Lauren McDuffie
Yield: Serves 2 to 4 depending on amount of salmon used 1x

Ingredients

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12-oz. Fresh mozzarella
1 cup ricotta
12-oz. Skillet gnocchi (I use Rana brand, see alternate directions for regular gnocchi)
12-oz. cherry or grape tomatoes
2 to 4 salmon fillets, depending on how many you’re serving
½ cup store-bought pesto (again, Rana is the best – not sponsored, just a big fan)
Olive oil, for coating
Salt and pepper, as needed

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Instructions

Preheat the oven to 400 degrees F.
In a high-speed blender, combine the mozzarella, ricotta, 2 TBSP water, and salt to taste. Blend until smooth and creamy (TIP: you can add a little pesto, if you want to flavor it). Spoon into a bowl/container for now, and set aside.
If using skillet gnocchi : In a large, oven-proof skillet set over medium heat, add a couple tablespoons of olive oil. When the oil is hot, add the skillet gnocchi and tomatoes Season with salt and pepper, and cook, stirring occasionally, until the gnocchi is crisp and toasted; about 4 to 6 minutes. OR …
If using regular (boiled) gnocchi: If you’re not using the skillet gnocchi, simply prepare regular gnocchi according to package directions in salted water, but take them out of the cooking water about two minutes early. Drain. In a large, oven-proof skillet set over medium heat, add a couple tablespoons of olive oil. When the oil is hot, add the tomatoes, season with salt and pepper and cook, stirring occasionally, for about 6 to 8 minutes or until just burst. Add the boiled gnocchi, stir to coat in the olive oil and tomato juices, and proceed with the recipe.
After the gnocchi and tomatoes have cooked, place the salmon and fillets on top of them in the pan and coat the salmon with pesto, covering their tops evenly. I use about 2 TBSp per fillet. The pesto will form a natural crust and keep the albumen from forming on top (the white slimy film that tends to form on roasted salmon).
Place the pan in the preheated oven and roast for 9 to 10 minutes, and then broil for one minute more to lightly brown and crisp up that pesto. Remove from the oven and spoon some of the mozzarella fondue into the pan, pushing the tomatoes/gnocchi over to make room. The heat from the pan will slowly melt the cheeses. Serve right away.

Find it online: https://mykitchenlittle.com/2021/04/23/pan-roasted-salmon-with-gnocchi-tomatoes-and-mozzarella-fondue/