Gnocchi with smoked salmon, dill, spinach & eggs

Name: Gnocchi with smoked salmon, dill, spinach & eggs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 4 Essential Free Range White Eggs; 15 g Essential Unsalted Butter; 2 echalion shallots, thinly sliced; 260 g pack Essential Spinach; 500 g pack gnocchi; 150 ml tub Essential Single Cream; 1 tsp Essential Dijon Mustard; 20 g pack dill, leaves chopped; 100 g pack Scottish Mild Oak Smoked Salmon, sliced into bitesized pieces

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

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.
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.
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.