Summary

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

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Instructions

1. 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.
2. 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.