Salmon and Gnocchi
Directions
- 1In a small pot or bowl combine the salmon seasoning, then evenly sprinkle over both sides of the fillets.
- 2Heat 1/2 tbsp oil in a large non-stick pan over medium-high heat then add the salmon fillets.
- 3Fry for 3 minutes until lightly charred and crisp on the bottom, then carefully flip and fry them for 2 minutes.
- 4Add the butter and baste them for 1 more minute, or until it's just about cooked through and lightly charred on both sides.
- 5Carefully remove the salmon and place on a plate to one side, then lower the heat to low-medium.
- 6Add the garlic and chilli flakes and fry until the garlic just about starts to colour (careful it doesn't burn), then stir in the tomato puree and fry for a minute.
- 7Pour in the stock then stir in the cream cheese until fully blended.
- 8Stir in the parmesan, sun dried tomatoes and basil, then stir in the spinach for 1-2 minutes until it starts to wilt.
- 9During this time bring a large pot of salted water to a boil.
- 10Add the gnocchi and cook for 1 minute, then use a slotted spoon to transfer it straight into the pan.
- 11Give it a good stir until the sauce thickens and the gnocchi finishes cooking through, adding a splash more of the leftover gnocchi water if needed.
- 12Check for seasoning, then serve up and enjoy.
Ingredients
- 4 x 120-150g / 4-5oz boneless skinless Salmon Fillets, brought close to room temp
- 0.75 tsp Smoked Paprika
- 0.75 tsp Dried Oregano
- 0.5 tsp Garlic Powder
- 0.25 tsp Salt
- 0.25 tsp Black Pepper
- 0.125 tsp Cayenne Pepper
- 0.5 tbsp Olive Oil
- 1 tbsp Unsalted Butter
- 2 cloves Garlic, finely diced
- 0.125 tsp Chilli Flakes
- 1 tbsp Tomato Puree (Tomato Paste in US)
- 240 ml / 1 cup Chicken Stock
- 120 g / 4oz Cream Cheese, at room temp
- 120 g / 4oz Sun Dried Tomatoes, thinly sliced
- 20 g / 1/4 cup freshly grated Parmesan
- 2 tbsp Fresh Basil, finely diced
- 90 g / 3oz Baby Spinach Leaves, large stalks removed if desired
- 500 g / 1lb fresh Gnocchi
Equipment
panpotwhiskslotted spoon
Tips
- The salmon will lightly blacken from the seasoning, but you don't want to burn, so lower the temp slightly if you need to at any time throughout.
- Timings will depend on the thickness of the salmon and keep in mind it'll carry on cooking slightly as it rests.
- When stirring in cream cheese, a whisk can make it easiest to fully blend.
- You can add the salmon back on top in the pan to warm it through for a minute if needed.
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