Salmon & Gnocchi
Directions
- 1Combine salmon seasoning, then sprinkle evenly over both sides of the fillets.
- 2Heat 1/2 tbsp oil in a large non-stick pan over medium-high heat, add salmon fillets, fry for 3 minutes until charred and crisp. Flip, fry for 2 minutes, add butter, baste for 1 minute until cooked through and charred.
- 3Remove salmon, place aside. Lower heat, add garlic, chilli flakes; fry until garlic colours. Stir in tomato puree, fry for a minute.
- 4Pour in stock, stir in cream cheese until blended. Stir in parmesan, sun-dried tomatoes, basil, spinach until wilted. Meanwhile, boil salted water, add gnocchi, cook for 1 minute.
- 5Transfer gnocchi into pan, stir until sauce thickens. Add more gnocchi water if needed. Check seasoning, serve and enjoy. Add salmon back to warm through if needed.
Ingredients
- 4 x 120-150g / 4-5oz Salmon Fillets
- 3 /4 tsp Smoked Paprika
- 3 /4 tsp Dried Oregano
- 1 /2 tsp Garlic Powder
- 1 /4 - 1/2 tsp Salt
- 1 /4 tsp Black Pepper
- 1 /8 tsp Cayenne Pepper
- 1 /2 tbsp Olive Oil
- 1 tbsp Unsalted Butter
- 2 -3 cloves Garlic
- 1 /8 - 1/4 tsp Chilli Flakes
- 1 tbsp Tomato Puree
- 240 ml / 1 cup Chicken Stock
- 120 g / 4oz Cream Cheese
- 120 g / 4oz Sun Dried Tomatoes
- 20 g / 1/4 cup Parmesan
- 2 tbsp Fresh Basil
- 90 g / 3oz Baby Spinach Leaves
- 500 g / 1lb fresh Gnocchi
Equipment
large non-stick pansmall pot or bowlwhiskslotted spoon
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