Salmon & asparagus gnocchi

Our salmon & asparagus gnocchi recipe is the perfect answer to a quick and easy springtime meal. Ready in less than 10 minutes, we used asparagus, our diced salmon and a good squeeze of lemon to create this seasonal dish.

15 mins

4

Easy

• Field & Flower Salmon, Diced (300g)
• 500g packet of fresh gnocchi
• 1 leek, finely sliced
• 1 clove of garlic, crushed
• Zest and juice of one lemon
• 250g asparagus, roughly chopped
• Olive oil
• Seasoning

1. Bring a large pan of water to the boil.

2. Meanwhile, sweat the leek and garlic in a large pan with a little oil until softened.

3. Add the diced salmon to the pan and gently cook through.

4. At the same time, add your gnocchi and asparagus to your pan of boiling water with a good pinch of salt.

5. Once the gnocchi begins to float at the top of the boiling water, move the gnocchi and the asparagus along with a teaspoon of the pasta water to your other pan using a slotted spoon.

6. Add the lemon zest and juice, season well and serve immediately.