There's more than one way to use gnocchi - try the delicious potato pasta with salmon in this easy recipe for a family dinner.
Serves 4
Takes 20 minutes to make and 15-20 minutes in the oven
Per serving:
536kcals
33.7g fat (19g saturated)
14.9g protein
43.9g carbs
2.2g sugar
1.9g salt
1. Preheat the oven to 200°C/fan180°C/gas 6. Bring a pan of lightly salted water to the boil. Add the gnocchi and cook for 2-3 minutes, until cooked. (The gnocchi will float to the surface when they are ready.) Drain and reserve 250ml of the cooking water. Set aside.
Look out for bargains at your supermarket fish counter or use canned salmon to make this dish even cheaper.
2. Melt the butter in a wide, deep frying pan and gently fry the leek for 3-4 minutes, until soft. Stir in the cream cheese, tomato purée, chilli flakes, lemon zest, parsley and reserved water, until the cheese has melted and everything is combined. Adjust the seasoning.
3. Add the gnocchi and salmon to the frying pan and stir to coat. Spoon into a deep 1.2-litre ovenproof dish and bake in the oven for 15-20 minutes or until lightly golden on top. Serve immediately.
© delicious. magazine
A soft, buttery Chardonnay will hit the spot here – pick a good-value one from sunny Sicily or southern Italy, perhaps.
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