Salmon and Gnocchi

Name: Salmon and Gnocchi
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
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

30m

Serves 4

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Salmon and Gnocchi

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30m

Serves 4

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.

Salmon and Gnocchi

Salmon and Gnocchi

Directions

Ingredients

Equipment

Tips

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