Pumpkin Gnocchi with Creamy Hot Smoked Salmon and Herb Sauce

Serves

4

Preparation

20 Minutes

Cooking Time

16-18 Minutes

Ingredients
– 1 x 500g Grand Italian Pumpkin Gnocchi
– 2 tablespoons light olive oil
– 1 onion, finely chopped
– 2 cloves garlic, crushed
– 1/3 cup white vermouth or dry sherry
– 300mls cream for cooking
– 1/3 cup chicken stock
– 2 tablespoons baby capers
– 2 tablespoon chopped chives
– 1 tablespoon chopped dill
– Finely grated zest of 1 small lemon
– 300g hot smoked salmon, gently flaked
– Salt and freshly ground black pepper to taste
– Extra hot smoked salmon flaked, for serving, optional
– Extra chopped chives, for garnish
– Extra dill sprigs for garnish

– Extra finely grated lemon rind for garnish, optional

Method
– Heat the oil in a frypan over a medium heat and sauté the onion and garlic for 3-4 minutes or until softened. Deglaze the pan with the vermouth and simmer for 1 minute. Stir in the cream and stock and allow to simmer for 2-3 minutes then stir through the capers, herbs and lemon and simmer a further 1-2 minutes. Gently stir in the flaked salmon and reheat gently. Season to taste.
– Meanwhile: boil the gnocchi as per the packet instructions then drain well.
– Place 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. Serve immediately.