THE Recipe with Mala kuhna: Crispy Salmon, spinach gnocchi, creamy gorgonzola sauce & fried spinach leaves


It’s quite uncommon for me to stumble upon a dish that ticks all my boxes. And this one truly does have everything I look for in a recipe. The best part, however, besides the balanced flavors and textures, is that it’s seasonal and fairly easy to prepare.

Spinach is still in season and why not make some delicious homemade gnocchi with it? Perhaps fry the leaves to make crispy spinach chips? Why not both!

To begin with, cook whole potatoes until they soften. When cooked, put them to the side and leave them to cool off. Meanwhile, you can prepare spinach for the gnocchi. Roughly chop the leaves and cook them in salted water for 30 seconds. Then drain them. Take the potatoes when they’re still just a bit warm and grate. Crack in an egg, add some salt and the cooked spinach. Mix everything together and add flour while kneading to get a dough-like consistency. Form in into a long roll and cut it into desired size gnocchi.

Throw them in a hot pan with some olive oil, then add sour cream and crushed gorgonzola cheese. Gnocchi is ready to be served like this, but if you want to take it a step higher, serve them with crispy salmon and spinach chips.

To make spinach chips, fry some dry spinach leaves in hot oil. Make sure to take them out in time and put them on a paper towel. The leaves are delicate and thin, so they will fry in less than a minute. The towel will take care of the excess oil.


  • Fresh spinach
  • Potatoes
  • Salt
  • Flour
  • Egg
  • Gorgonzola cheese
  • Sour cream
  • Salmon fillet
  • Oil

For more detail check out the video.