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Smoked salmon with gnocchi & broccoli
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½ x 500g pack essential Waitrose Gnocchi
125g pack Waitrose Tenderstem Broccoli Tips, halved
100g asparagus tips, halved
Zest and juice ½ lemon
1 tbsp extra virgin olive oil
1 tsp Dijon mustard
150g pack Waitrose Kiln Roasted Scottish Salmon Slices, torn into chunks
1. Cook the gnocchi, broccoli and asparagus tips in boiling water for 4 minutes until just tender, then drain.
2. Whisk the lemon zest and juice with the oil and mustard, and toss into the gnocchi with the salmon chunks.
3. Season and serve with extra dressing drizzled over.
Typical values per serving:
This recipe was first published in July 2016.