Salmon and Spinach Gnocchi
Sometimes the simplest flavour combinations are just the best. The salmon and gnocchi are just perfect together in this quick and easy dish.
Serves 1
566 kcal per serving
Prep time: 5 mins
Cooking time: 20 mins
Ingredients
130g salmon fillet
150g fresh gnocchi
500ml vegetable stock
1 spring onion, cleaned and sliced
1 small clove of garlic, peeled, and finely diced
1 large handful of washed spinach leaves
rapeseed oil spray
freshly ground red and black peppercorns
A couple of basil leaves to serve
Method
Heat a non-stick frying pan and add a couple of sprays of the rapeseed oil. Add the spring onion and garlic and cook on a low heat to soften for 2-3 minutes.
Remove the skin from the salmon fillet and cut the flesh into 1cm cubes.
Add the salmon to the spring onions and garlic and increase the heat slightly. Gently turn the salmon occasionally so not to break up the cubes.
After about 3-4 minutes, add the spinach leaves and black and red pepper and turndown the heat, stirring occasionally.
Place the vegetable stock into a medium saucepan and bring to the boil. Add the gnocchi and simmer for 1-2 minutes until the dumplings rise to the surface. Drain and add to the salmon and spinach mix.
Gently stir so the gnocchi is covered in the salmon juices.
Serve straight away, and sprinkle a few basil leaves over the top.
