I love it when a complete fridge-raid dinner just so turns out to be an absolute winner! Indeed this was the case with this easy gnocchi, the Italian favourite which takes on flavour so well. Make sure your salmon skin is really crispy as that's a great contrast to the soft gnocchi and don't be afraid to add any other bits and bobs you might have lurking in the fridge!
Serves 2
Ingredients:
2 salmon fillets
100g chopped frozen onions
1 tsp garlic paste
150g cherry tomatoes, halved
200g gnocchi
75g baby spinach
1 tbsp capers, finely chopped
Small handful fresh basil leaves roughly chopped and a couple left whole for serving
Freshly grated parmesan, to serve (optional)
Method:
- Heat 1 tbsp of olive oil in a frying pan on a medium heat. Cook off the onions until softened, before adding the garlic and frying for a further minute.
- Next, add the tomatoes and turn the heat down to low to allow them to gently warm through and release their juices.
- Whilst the sauce cooks down, cook the salmon and the gnocchi. Heat another non-stick pan on a high heat with 1tbsp olive oil. Season the salmon fillets and add to the pan, skin side down and fry for three minutes, pressing down if it starts to curl, to ensure the skin can get nice and crisp. Flip over and continue cooking for another 2-3 mins until the fish is firm.
- Meanwhile, boil a large pan of salted water and add the gnocchi. Allow to boil for 2 mins, or according to pack instructions, until the gnocchi starts floating to the top. Drain immediately.
- Add the spinach, capers and basil to the tomato pan, season and stir to start wilting the spinach, then add the gnocchi and fry for a further minute.
- Remove gnocchi from the heat and serve with the salmon fillet on top, garnished with a couple of basil leaves and a sprinkle of grated parmesan, if you like.
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