Gnocchi with smoked salmon, dill, spinach & eggs

Step by Step

Step 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.

Step 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.

Step 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.

Ingredient

Echalion shallots

2 2
Gnocchi

500 grams 1.1 lbs
Essential unsalted butter

15 grams 0.03 lbs
Essential spinach

260 grams 0.57 lbs
Essential free range white eggs

4 4
Dill

20 grams 0.04 lbs
Essential dijon mustard

1 tsp 1 tsp
Essential single cream

150 mls 150 mls
Waitrose mild scottish smoked salmon

100 grams 0.22 lbs

Gnocchi with smoked salmon, dill, spinach & eggs

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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