Servings
4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp light olive oil
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1/3 cup white vermouth or dry sherry
- 300mL cooking cream
- 1/3 cup chicken stock
- 2 tbsp baby capers
- 2 tbsp chopped chives, plus extra, to serve
- 1 tbsp chopped dill, plus extra, to serve
- Zest 1 small lemon, plus extra, to serve
- 300g hot-smoked salmon, gently flaked, plus extra, to serve
- Salt and freshly ground black pepper, to taste
- 500g Grand Italian Pumpkin Gnocchi
Method
- Heat the oil in a frying pan over medium heat and sauté the onion and garlic for 3–4 mins or until softened.
- Deglaze the pan with the vermouth and simmer for 1 min.
- Stir in the cream and stock and allow to simmer for 2–3 mins then stir through the capers, herbs and lemon zest and simmer for a further 1–2 mins.
- Gently stir in the flaked salmon to reheat. Season to taste.
- Meanwhile, cook the gnocchi according to packet instructions then drain well.
- Divide the gnocchi into the serving bowls and spoon over the creamy salmon sauce. Top with extra flaked salmon if desired then garnish with chives, dill and lemon rind to serve.
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