Pistachio Salmon with Fresh Gnocchi in Lemon Sauce

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