Creamy Smoked Salmon & Spinach Gnocchi
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Total: 20 mins
Tender potato gnocchi and succulent pieces of smoked salmon stirred though a rich, garlicky cream sauce with soft baby leaf spinach and a bright squeeze of lemon.
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711 kcal
(per portion)
Ingredients you'll need
  • 1 onion
  • 1 garlic clove
  • 1 lemon
  • 100g baby leaf spinach
  • 400g gnocchi
  • 227ml single cream
  • 100g smoked salmon
From your kitchen
  • 1½ tbsp olive oil
  • Sea salt
  • Freshly ground pepper
You'll need
  • Medium pan
  • Deep frying pan or wok
Step by step this way
  • 1.

    Peel and finely chop the onion. Peel and finely grate or crush the garlic. Finely grate the zest from the lemon.

  • 2.

    Warm a medium pan on a medium heat for 2 mins then pour in ½ tbsp olive oil and add the onion. Fry for 5 mins, stirring often, till glossy but not coloured. If the onion starts to brown, turn the heat down and add a splash of water.

  • 3.

    Add the garlic and baby leaf spinach to the pan and cook for 4 mins, stirring, to wilt the leaves.

  • 4.

    Meanwhile, warm a deep frying pan or wok on a medium heat for 1 min, then pour in 1 tbsp olive oil. Add the gnocchi to the pan and fry for 4-5 mins, stirring often, till the gnocchi is lightly golden and cooked through. Take off the heat.

  • 5.

    After 4 mins, add the lemon zest and the pot of single cream to the pan of veg, along with a squeeze of lemon juice. Stir and turn the heat up to bring the pan to a bubble.

  • 6.

    Tip in the gnocchi and tear in the smoked salmon. Warm through for 2 mins, taste and add some salt, pepper or lemon juice if you think it needs it. Serve in warm bowls with a crack of black pepper and wedges of lemon for squeezing.

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