Gnocchi with Salmon and Rocket
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g nocchi
- 250 g salmon fillet (s), frozen or fresh, about 2 x 2 cm pieces
- 200 g tomato (s), cut into pieces
- 1 bunch rocket, washed, plucked into bite-sized pieces
- 1 onion (s), finely diced
- 100 ml sweet cream
- Lemons)
- Tomato paste
- salt and pepper
- olive oil
- Tomatoes)
- Herbs, Italian
Print Recipe
Pin Recipe Instructions
- Cook the gnocchi in salted water as indicated (about 3 minutes) and keep warm if necessary. Season the salmon cubes with lemon and pepper. Heat some olive oil in a deep pan or saucepan (not too hot) and fry the salmon cubes briefly until all pores are closed. Set aside in a small bowl.
- Heat some fat again in the pan / saucepan, sauté the onion until translucent, add garlic if necessary (do not let it brown) and add the tomatoes. Reduce a little, season with Italian herbs, tomato paste, salt and pepper. Stir in the cream, stop boiling, and add the salmon cubes. Simmer for another 5 minutes. Just before serving, carefully fold in the rocket, keep a few leaves for decoration.
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