Pan-Fried Salmon with Gnocchi

Total time: 25 minutes
     This could be made with any firm fish, but we like salmon, and it's always reasonably priced where we live.  Frying the gnocchi makes them light as feathers.

 Ingredients:

• 12oz (360gr) salmon filets
• 1/2 tsp cumin
• 1/2 tsp paprika
• 2 tsp olive oil
• 1/3 cup (3oz, 90ml) chicken stock
• 1/3 cup (3oz, 90gr) Greek or plain yogurt
• 3 tbs sherry
• 2 tsp Dijon-style mustard
• 1 tsp dried dill weed
• 3 tbs freshly grated Parmesan
• 2/3 package fresh gnocchi   enough for a main course for 2
• 2 tsp olive oil

 Instructions:

• Gnocchi:  Boil gnocchi in rapidly boiling, salted water just until it floats.  Drain.
• Heat oil in a medium skillet, large enough to hold the gnocchi in a single layer.  Add gnocchi and brown lightly on both sides, about 10 minutes.
• Salmon:  Cut salmon filets into 2 or 3 large pieces.
•  Heat oil in a large skillet over medium heat.  Add cumin, paprika and sauté 30 seconds.
• Add salmon pieces and brown lightly on both sides, about 5 minutes.
• Reduce heat, cover and cook until salmon is done, about 10 minutes longer. It will be opaque and flake easily when done.
• Remove salmon to a plate and cover to keep warm.
• Add stock, sherry, dill and mustard to skillet, stirring to get up the brown bits. 
• When simmering, remove from heat and stir in yogurt and 1 tbs Parmesan.
• To serve:  Divide gnocchi on to 2 plates. 
• Top with salmon, spoon sauce over, sprinkle with remaining Parmesan and serve.