Ingredients
Scale
- 1 tbsp olive oil
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 1/4 tsp crushed red pepper
- 1/3 cup dry white wine (Pinot Grigio)
- 1 tsp Italian herbs
- 1 cup water
- 2 tbsp tomato puree
- 3.5 oz fresh spinach
- 180 g cream cheese (full-fat)
- 200 g hot smoked salmon, flaked
- 500 g gnocchi
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pan over medium heat. Sauté shallot 1-2 min until soft. Add garlic and red pepper, cook 1 min.
- Add white wine and cook until alcohol evaporates.
- Cook gnocchi in boiling water according to package instructions. Drain and set aside, reserving some cooking water.
- Add tomato puree and Italian herbs to pan. Pour in 200 ml water and simmer gently.
- Add spinach and cook 2-3 min until wilted. Stir in cream cheese until smooth.
- Fold in cooked gnocchi and flaked salmon. Adjust seasoning if needed. Serve immediately, garnished with parsley.
Notes
- Use full-fat block cream cheese for a smooth sauce.
- Reserve some gnocchi cooking water to adjust sauce consistency if needed.
- Do not overcook gnocchi to avoid mushy texture.
- Prep Time: 10-15 minutes
- Cook Time: 15-25 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 650
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 55 g
- Saturated Fat: 25 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 90 mg