Gnocchi with smoked salmon, dill, spinach & eggs

Gnocchi with smoked salmon, dill, spinach & eggs

Scandi flavours meet Italian gnocchi in this hearty yet fresh dish for the family.

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  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

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Ingredients

  • 4 Essential Free Range White Eggs
  • 15g Essential Unsalted Butter
  • 2 echalion shallots, thinly sliced
  • 260g pack Essential Spinach
  • 500g pack gnocchi
  • 150ml tub Essential Single Cream
  • 1 tsp Essential Dijon Mustard
  • ½ x 20g pack dill, leaves chopped
  • 100g pack Scottish Mild Oak Smoked Salmon, sliced into bitesized pieces

Method

  1. Put the eggs into a small pan of boiling water, cook for 10 minutes, then drain and cool in cold water. Meanwhile, melt the butter in a large frying pan and cook the shallots over a medium heat for a couple of minutes to soften. Add the spinach to the pan and cook briefly until wilted, turning so it wilts evenly. Remove from the heat.

  2. Cook the gnocchi according to pack instructions. Reserve a ladle of the cooking water, then mix 50ml in a bowl with the cream, mustard, ½ the dill and a little seasoning.

  3. Drain the gnocchi and tip into the frying pan, stirring lightly into the spinach. Pour in the cream mixture and scatter with the smoked salmon. Add a little more cooking liquid, if needed. Leave over the lowest heat while you shell and chop the eggs into chunky pieces. Scatter into the pan, grind over a little black pepper, then sprinkle the reserved dill on top and serve.

Cook’s tip

If you have dried pasta, such as penne or fusilli, in the cupboard, use instead of the gnocchi, allowing 300g dried weight.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,003kJ/ 478kcals

Fat

21g

Saturated Fat

9.4g

Carbohydrates

46g

Sugars

3.4g

Fibre

3.4g

Protein

25g

Salt

1.9g

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Overall rating (5/5)

5 out of 5 stars1 rating