- 0:15 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
Ready in minutes, this deluxe seafood meal has soft potato dumplings swimming in creamy sauce.
Ingredients
- 150g (1 cup) frozen baby peas
- 1 x 500g pkt potato gnocchi
- 2 teaspoons olive oil
- 3 shallots, trimmed, finely chopped
- 2 tablespoons white wine
- 300ml light thickened cream
- 125g sliced smoked salmon, cut into thin strips
Method
- Step 1Bring a large saucepan of water to the boil. Add the peas and bring to the boil. Add the gnocchi and cook following packet directions. Drain. Return to pan.
- Step 2Heat the oil in medium saucepan over medium-high heat. Add the shallot and cook, stirring, for 1 minute or until soft.
- Step 3Add the wine and cream to the shallot and bring to the boil. Remove from heat. Add the wine mixture and salmon to the gnocchi mixture. Stir to combine. Taste and season with salt and pepper. Divide the gnocchi mixture among serving dishes and serve immediately.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1761 kj
Energy
19g
Fat Total
10g
Saturated Fat
5g
Fibre
17g
Protein
55mg
Cholesterol
796.08mg
Sodium
5g
Carbs (sugar)
43g
Carbs (total)
All nutrition values are per serve
Notes
Shopping tip: Look for shelf-fresh potato gnocchi in the pasta aisle at Woolworths.
Swap it: For a change, swap the shallot for thinly sliced leek and the salmon for ham.
- Author: Kathy Knudsen
- Image credit: Ian Wallace
- Publication: Australian Good Taste
