Serves 2 – 3 people

INGREDIENTS :

500 grams potatoes, peeled and cut into quarters
1 tablespoon Squirrel Gully Sofrito Salt
60 grams plain flour
60 grams semolina (fine)
60 grams Manchego Cheese, grated
1 egg yolk

For the sauce :
50 ml Olive Oil 
2 tablespoons baby capers
1 small red chilli, deseeded and sliced
100 grams butter
150 grams pistachio nuts, shelled and roughly chopped
200 grams smoked trout, skin and bones removed then flaked
1 punnet cherry tomatoes, washed and halved
small handful of roughly chopped dill
Juice of 1 lemon

METHOD :

Bring water to the boil in a pot over high heat . Place the potatoes in a metal steaming basket and steam over the boiling water for 20 mins or until tender. Once cooked, pass the potatoes through a potato ricer into a large mixing bowl. Season with sofrito salt. While the potato is still warm, combine flour, semolina, Manchego cheese and egg into the mix by hand. Turn onto a lightly floured surface, knead gently until smooth. Roll dough into thin sausage like logs and cut into 2cm long pieces

Bring a fresh pot of salted water to the boil, drop gnocchi into the water in batches and cook for approx. 3 mins or until they rise to the surface. Use a slotted spoon to remove the gnocchi from the pot and set aside in a clean bowl. Drizzle with olive oil to prevent the gnocchi sticking together

In a separate heavy based frying pan, heat the olive oil. Fry capers and chilli until the capers become crisp on the edges. Lower the heat and add butter to create a beurre noisette. Toast the pistachios in the butter briefly before adding the gnocchi, smoked trout, cherry tomatoes and dill. Finish with a squeeze of lemon juice.