Rutabaga Gnocchi with Saffron Lemon Salmon - alive magazine

Name: Rutabaga Gnocchi with Saffron Lemon Salmon - alive magazine
Ingredients: 1 1/2 lbs (750 g) rutabaga, about 3 cups (750 mL) peeled and cubed; 1 organic egg; 1/2 tsp (2 mL) sea salt; 2 1/2 cups (625 mL) all-purpose flour, plus extra if needed; Fresh dill, for garnish; 6 skin-on salmon fillets, about 4 to 5 oz (113 to 140 g) each; 2 Tbsp (30 mL) extra-virgin olive oil, divided; 1/4 tsp (1 mL) sea salt; 1/4 tsp (1 mL) freshly ground black pepper; 6 fresh thyme sprigs, plus extra; 6 garlic cloves, minced; 1 tsp (5 mL) saffron threads; 3 lemons, divided; 1 tsp (5 mL) pure maple syrup; 2 Tbsp (30 mL) unsalted butter

www.alive.com

These pillowy little gnocchi are delicious with just about any sauce. We’ve made them with rutabaga so they’re full of healthy vitamins, then paired them with…

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.alive.com.

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