600g floury potatoes

370g flour

1 large egg

salt and pepper

50g butter

200g smoked salmon

2 sliced shallots

clove garlic

100ml white wine

300ml cream

juice and zest half lemon

50g chopped tarragon

Parmesan to serve


1. Boil the spuds for about 25 mins till soft, drain, but don’t add any water to cool them. When cool enough to handle pass through a ricer or mash

2. Make a well in the center, add egg and seasoning. Now add the flour, mix to form a dough, then knead for a few minutes

3. Divide mix into 4 or 5, roll out into 20mm diameter ropes, and then cut off at 25mm intervals.

4. Drop into boiling water, when they rise to the top, gently fry the shallot and garlic for 5mins and then add wine, reduce by 2/3, add lemon and cream, reduce by half.

5. Add the salmon and tarragon

6. Meanwhile fry the gnocchi in butter for 5 minutes to crisp up

7. Add to sauce

8. Serve with parmesan

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