Gnocchi with Spinach and Salmon
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- g 1,200 nocchi, from the coolin shelf
- 500 g spinach leaves, frozen
- 250 g salmon fillet (s), frozen
- 250 g cherry tomato (s)
- 200 g cream cheese
- 100 ml milk
- 1 onion (s)
- oil
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Defrost the salmon fillets and spinach. Wash and quarter the cherry tomatoes, peel and finely dice the onion.
- Dice the salmon fillets and fry them briefly on all sides in a pan in a little oil, season with salt and pepper. Take the salmon cubes out of the pan. In the meantime, cook the gnocchi according to the instructions on the packet. Now briefly sauté the onion in the pan until translucent. Add tomatoes and spinach, fry briefly and season with salt and pepper. Add the cream cheese and milk and let everything simmer briefly.
- Pour off the cooked gnocchi and add them to the pan as well. Finally add the salmon cubes.
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