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.
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.
