Creamy Salmon Gnocchi with Broccoli and Sun-Dried Tomatoes

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Creamy Salmon Gnocchi with Broccoli and Sun-Dried Tomatoes

This dinner for two is loaded with succulent flavours! The tender pan-seared salmon is coated in a rich creamy gnocchi sauce with garlic, spinach, broccoli and sun-dried tomatoes. Ready in 30 minutes!

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Servings:

Calories: 333kcal

Author: Rose V.

Equipment

medium skillet or fry pan

Ingredients

2 tbsp extra virgin olive oil
1/2 tbsp oil from sun-dried tomato jar
salt and pepper
2-5 oz salmon fillet
1 shallot, chopped
2 garlic, minced
1 tbsp tomato paste
1/2 tsp dried oregano
1/2 tsp dried basil
1 cup vegetable stock
8 oz (250 g) gnocchi
1/3 cup half and half cream
1/4 cup sun-dried tomatoes, sliced or chopped
1 cup broccoli, florets
1 handful baby spinach
2 tbsp Parmesan cheese, grated for garnishing
red chili flakes (optional)
season with salt and pepper
fresh basil and parsley for garnishing

Instructions

Pat salmon fillet dry and season with salt and pepper. Using a skillet or fry pan, heat oils, over medium heat, place salmon fillet flesh side down and sear for 3 minutes, turn over and cook 3-4 minutes. Transfer to plate and cover with foil.
Wipe skillet clean with paper towel. Add 1 tablespoon of olive oil to the skillet, add shallot and sauté for 2 minutes, then add garlic and cook for one minute, long enough to release the aroma. Stir in tomato paste, oregano and basil.
Add the vegetable stock and gnocchi and cover with lid, cook for 2-3 minutes. Then add cream, sun-dried tomatoes, broccoli and spinach. Simmer for 2-3 minutes until the broccoli is tender, gnocchi is pillowy and the sauce becomes creamy.
Finish off with Parmesan cheese and add pieces of the salmon fillet to the pan to heat through for about a minute.
Serve immediately with fresh chopped basil, parsley and Parmesan cheese.

Nutrition