SUPERGREEN SPINACH GNOCCHI WITH SALMON

A vibrant green sauce and golden Spinach Gnocchi make this simple salmon dinner feel a little more special.

Cavolo nero, peas, spinach, basil, garlic and lemon are blended into a smooth, fresh sauce before being stirred through crispy Sunny & Luna Spinach Gnocchi. An air-fried salmon fillet completes the dish.

Fresh, vibrant and full of flavour, this easy spinach gnocchi and salmon recipe serves two and takes just 20 minutes.

INGREDIENTS

You’ll need -

1 pack Sunny & Luna Spinach Gnocchi

1 tbsp oil

2 salmon fillets

1 lemon

Salt and black pepper

Parmesan, to serve

Extra virgin olive oil, to finish

For the supergreen sauce -

100g cavolo nero kale

150g frozen peas

100g spinach

2 garlic cloves

50ml extra virgin olive oil

A pinch of salt

Zest of 1 lemon

Juice of ½ lemon

A handful of fresh basil

INSTRUCTIONS

Season the salmon fillets with salt, black pepper and lemon juice. Air fry at 190°C for around 18 minutes, until golden and cooked through.

Rinse the kale and remove the leaves from the stalks. Chop the stalks, then add them to a pan of salted, simmering water for 5 minutes.

Add the gnocchi to a non-stick frying pan with 1 tablespoon of oil. Fry for around 6 minutes, until golden.

Add the kale leaves and frozen peas to the pan containing the stalks. Cook for another 2–3 minutes. Turn off the heat, then stir through the spinach for around 1 minute, until wilted.

Transfer the cooked greens to a food processor or blender. Add the garlic, extra virgin olive oil, salt, lemon zest, lemon juice and fresh basil, then blend until smooth and vibrant.

Pour the sauce over the gnocchi and stir over a low heat for a few minutes, until the sauce is heated through.

Divide between two plates and place a salmon fillet on top of each serving. Finish with Parmesan, black pepper and a drizzle of extra virgin olive oil.

Enjoy!