Actually, this is a tweaked version of my folks’ tuna salad. I just had to share it with you after making it yesterday. This salmon salad can be eaten plain, in a sandwich (with or without romaine lettuce), as an appetizer on crackers, as a salad entrée served over mixed greens, or as a salmon melt on toast topped with sharp Cheddar cheese baked in the toaster oven. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 ¾ pounds kabocha squash
- 2 tablespoons extra-virgin olive oil
- 1 large shallot, minced
- ¼ cup chopped raw walnuts
- ½ cup Scamorza cheese
- 1 pound potato gnocchi
- 1 pinch ground nutmeg
- 5 tablespoons grated Grana Padano cheese
Instructions
- Cut kabocha squash in half. Scoop out the seeds and any stringy flesh. Remove the stem and peel the outer skin. Dice the flesh.
- Heat olive oil in a heavy-bottomed pot over medium heat. Add minced shallot and diced squash. Cook over medium heat until completely softened, 5 to 10 minutes. Add walnuts. Cook and mash until smooth. Add scamorza cheese and cook until cheese is melted and the sauce is creamy, 3 to 5 minutes.
- Meanwhile, bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
- Use a slotted spoon to scoop the gnocchi out of the water and into the sauce. Use a bit of cooking water to thin out the sauce, if necessary. Toss to coat the gnocchi. Do not stir; this could break or deform the gnocchi.
- Divide the gnocchi among 5 plates. Top each plate with a pinch of nutmeg and 1 tablespoon Grana Padano cheese.
Nutrition Facts
| Calories | 336 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 7 g |
| Sodium | 186 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |