Salmon with Oriental Sesame Dressing and Wild Mushroom Gnocchi

• 2 qt. Warm cooked potatoes, peeled, riced
• 1 qt. flour
• 2 cups Philadelphia Light Brick Cream Cheese Spread
• 4 each eggs
• 1/2 cup fresh chives, chopped
• 1-1/3 cups extra virgin olive oil, divided
• 1-1/2 qt. mixed wild mushrooms (shiitake, oyster, cremini), sauteed
• 24 each salmon fillets (4 oz./115 g each)
• 3 cups Kraft Oriental Sesame Dressing
• 1-1/2 qt. mixed salad greens, loosely packed

1. Place potatoes and flour on work surface; make well in centre.
2. Whisk cream cheese and eggs with fork until blended.
3. Place in well; gradually incorporate with potatoes and flour, then use a pastry cutter to mix ingredients until well blended.
4. Knead until no longer sticky, adding additional flour if necessary.
5. Divide dough into 16 pieces (or into 4 pieces for trial recipe).
6. Sprinkle work surface with additional flour.
7. Roll each piece of dough into a rope, about 3/4 inch in diameter.
8. Cut 1-inch pillows from each rope; place in lightly floured sheet pan.
9. Add, in batches, to large pan of simmering water; cook until pillows float to the surface and are cooked through.
10. (Do not overcook.)
11. Shock in ice water, then drain and toss with 2 Tbsp.
12. (30 mL) oil (for each trial batch).
13. Refrigerate until ready to use.
14. For each serving: Saute 7 pieces of gnocchi in 1 tsp.
15. (5 mL) oil until golden brown.
16. Turn off heat; stir in 1/4 cup (50 mL) mushrooms and 1 tsp.
17. (5 mL) chives.
18. Keep warm.
19. Cook 1 fish fillet in 1 tsp.
20. (5 mL) hot oil in skillet until desired doneness.
21. Spoon 2 Tbsp.
22. (30 mL) dressing onto plate.
23. Top with fish, cooked gnocchi and 1/4 cup (50 mL) salad greens.

potatoes, flour, cream cheese, eggs, fresh chives, extra virgin olive oil, mixed wild mushrooms, salmon, sesame dressing, mixed salad greens

Taken from www.kraftrecipes.com/recipes/salmon-oriental-sesame-dressing-wild-mushroom-gnocchi-133325.aspx (may not work)