- 1 onion
- 1 garlic clove
- 1 lemon
- 100g baby leaf spinach
- 400g gnocchi
- 227ml single cream
- 100g smoked salmon
- 1½ tbsp olive oil
- Sea salt
- Freshly ground pepper
- Medium pan
- Deep frying pan or wok
- 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.