Salmon with Oriental Sesame Dressing and Wild Mushroom Gnocchi

Salmon with Oriental Sesame Dressing and Wild Mushroom Gnocchi
24 servings


Ingredients Weights Measures
Warm cooked potatoes, peeled, riced 3.25 lb. 2 qt.
flour 1 lb. 1 qt.
PHILADELPHIA Whipped Cream Cheese 12 oz. 2 cups
eggs 6.8 fl oz 4 each
fresh chives, chopped - 1/2 cup
extra virgin olive oil, divided 10 fl oz 1-1/3 cups
mixed wild mushrooms (shiitake, oyster, cremini), sauteed 1 lb. 1-1/2 qt.
salmon fillets (4 oz. each) 6 lb. 24 each
KRAFT Oriental Sesame Dressing 24 fl oz 3 cups
mixed salad greens, loosely packed 6 oz. 1-1/2 qt.


PLACE potatoes and flour on work surface; make well in center. Whisk cream cheese and eggs with fork until blended. Place in well; gradually incorporate with potatoes and flour, then use a pastry cutter to mix ingredients until well blended. Knead until no longer sticky, adding additional flour if necessary.

DIVIDE dough into 16 pieces (or into 4 pieces for trial recipe). Sprinkle work surface with additional flour. Roll each piece of dough into a rope, about 3/4 inch in diameter. Cut 1-inch pillows from each rope; place in lightly floured sheet pan.

ADD, in batches, to large pan of simmering water; cook until pillows float to the surface and are cooked through. (Do not overcook.) Shock in ice water, then drain and toss with 2 Tbsp. oil (for each trial batch). Refrigerate until ready to use.

FOR each serving: Saute 7 pieces of gnocchi in 1 tsp. oil until golden brown. Turn off heat; stir in 1/4 cup mushrooms and 1 tsp. chives. Keep warm.

COOK 1 fish fillet in 1 tsp. hot oil in skillet until desired doneness. Spoon 2 Tbsp. dressing onto plate. Top with fish, cooked gnocchi and 1/4 cup salad greens.

Kraft Kitchens Tips

How to Cook the Potatoes
You can either bake the potatoes or boil them, cooking them until they can until easily be pierced with a fork. For best results, bake the potatoes since they produce a drier dough resulting in lighter fluffier cooked gnocchi.
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Nutritional Information

Nutrition Information

Total fat
 34 g
Saturated fat
 8 g
 100 mg
 430 mg
 35 g
Dietary fiber
 2 g
 9 g
 28 g
Vitamin A
 10 %DV
Vitamin C
 15 %DV
 4 %DV
 10 %DV