Ingredients

• 2 large baking potatoes
• 4 free-range egg yolks
• 60g/2½oz Italian '00' flour
• plus extra for rolling
• 30g/1½oz parmesan
• freshly grated
• 1 tsp salt
• 2 tsp chopped fresh marjoram
• 4 x 175g/6oz salmon fillets
• skin on
• 75g/3oz butter
• 150g/5oz cooked chestnut
• peeled and chopped
• 150g/5oz butternut squash
• peeled
• cut into 1.25cm/½in pieces
• salt and freshly ground black pepper

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Place the potatoes on a baking tray and bake them for one hour
• or until completely cooked through.
• Remove the potatoes from the oven and set aside to cool.
• Once cool
• cut the potatoes in half and scoop 200g/7oz of the flesh into a bowl. Discard the skins. (Use any leftover potato in another dish.)
• Mash the potato until smooth and add the egg yolks
• flour
• parmesan
• salt and the chopped marjoram. Stir together until the mixture comes together as a dough.
• Increase the oven to 200C/400F/Gas 6.
• Divide the mixture into four
• and then on a floured surface
• roll each piece into a long sausage shape
• about 1¼cm/½in in diameter.
• With a sharp knife
• cut each sausage into 2½cm/1in pieces of gnocchi (each gnocchi will look like a small pillow).
• Bring a large saucepan of salted water to the boil. Drop the gnocchi into the water and cook for 1-2 minutes
• or until they float.
• Remove from the water with a slotted spoon and place onto a plate.
• Meanwhile
• heat 25g/1oz of the butter in an ovenproof frying pan until foaming and fry the salmon
• skin-side down
• for 2-3 minutes. Carefully turn the salmon over and roast in the oven for 5-8 minutes
• or until just cooked. Remove the pan from the oven and set aside to rest for five minutes.
• In a separate frying pan
• heat 25g/1ozif butter until foaming
• then add the chestnuts and butternut squash and cook for 3-4 minutes
• or until the butternut squash is tender.
• Add a little cooking water from the gnocchi to the pan
• then whisk in the remaining 25g/1oz butter until the sauce thickens slightly. Season
• to taste
• with salt and freshly ground black pepper. Add the cooked gnocchi and continue to heat until the gnocchi is warmed through.
• To serve
• spoon the gnocchi into large serving bowls and top with the salmon.