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1.
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Prepare potatoes for gnocchi ahead of time.
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Bake the potatoes wrapped in aluminum foil in an oven heated to 350 degrees F for 1 hour or until tender.
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Remove from oven, cut in half and let cool completely.
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You can do this the night before and refrigerator the potatoes.
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2.
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Preheat oven to 350 degrees F. Prepare salmon (debone and skin) and portion into serving sizes.
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Dry salmon with paper towels and season with salt and pepper.
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Preheat large frying pan with olive oil to medium/high heat.
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Lightly sear both sides of salmon just to add color; remove and place into glass baking dish.
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Combine together in small bowl mustard, mayonnaise, garlic powder, salt and pepper.
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Spread over the top of each salmon steak.
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Toss together chopped pistachios and bread crumbs; gently press onto the top of each salmon steak.
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Drizzle lightly with olive oil.
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Place into preheated oven and bake uncovered for 8 minutes to finish cooking.
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Remove and keep warm.
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3.
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To make gnocchi, peel and rice potatoes into a large bowl and add Parmesan cheese, salt, and 1 cup flour.
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Combine well to form a soft, dough-like texture.
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Flour work surface with remaining 1/4 cup flour and turn potato dough onto surface.
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Slowly knead in more flour until dough is soft and not sticky.
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Quarter dough and gently roll each piece into a long tube.
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Cut into 1-inch pieces and cover until ready to cook.
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Bring a large pot of water to a boil.
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Add gnocchi in portions and cook for 2 to 3 minutes; remove just as they begin to rise.
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Meanwhile, preheat large frying pan and add the butter.
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As gnocchi finish cooking, transfer them directly into preheated pan and brown them lightly.
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Transfer into bowl until ready to serve.
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Best served immediately.
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4.
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For the butter sauce: Melt butter in a small saucepan over low heat.
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Whisk in flour and cook for several minutes before whisking in lemon juice and seasonings.
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Continue cooking over low heat for several more minutes, then whisk in milk.
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Gradually add white wine until sauce reaches desired consistency.
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Keep warm and covered until serving.
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5.
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Serve warm gnocchi covered in lemon butter sauce and topped with pistachio-crusted salmon steak.
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Pair with white wine such as a Pinot Giorgio with lemon notes or Chardonnay.
