Summary

Ingredients

• 500 g nocchi, from the coolin shelf
• salt
• 150 g smoked salmon
• 1 bunch dill
• 1 onion (s)
• 1 tablespoon oil
• 125 g double cream cheese, with herbs
• 125 g whipped cream
• 200 ml vegetable stock
• pepper
• possibly cornstarch

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Instructions

1. Put the gnocchi in boiling salted water, bring to the boil and cook for about 2 minutes until they float on top. Pour into a sieve, quench briefly and allow to drain.
2. Cut salmon into strips. Wash the dill, shake dry and finely chop, except for a few flags for garnish. Peel onion and chop finely.
3. Heat the oil in a pan and fry the onion until translucent. Add the cream cheese, cream and stock and bring to the boil, stirring constantly. Let simmer for 2-3 minutes.
4. Stir in salmon and dill, except for 1 teaspoon for garnish. Season to taste with salt and pepper. Add the gnocchi, heat briefly. If the sauce is too thin for you, stir a little cornstarch in cold water and use it to bind the sauce.
5. Sprinkle the gnocchi in sauce with dill and garnish with dill flags and arrange on plates.