Creamy salmon gnocchi

title="Creamy salmon gnocchi"
src="http://venice-fishing.com/wp-content/uploads/2018/12/Creamy-salmon-gnocchi.jpg" srcset="https://img.taste.com.au/p-VSGT7-/w720-h480-cfill-q80/taste/2016/11/creamy-salmon-gnocchi-76156-1.jpeg 720w, https://img.taste.com.au/mLX5Ye8j/w643-h428-cfill-q90/taste/2016/11/creamy-salmon-gnocchi-76156-1.jpeg 643w" sizes="(max-width: 999px) 720px, 643px" alt="Creamy salmon gnocchi"
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(6) Rate it

• 0:15 Prep


• 0:18 Cook


• 
  4 Servings


• Capable cooks

You don't have to go to an Italian restaurant for this seafood sensation - just toss pan-fried salmon with tender gnocchi and garlicky broad beans.

Featured in
Winter recipes, Pasta recipes

Ingredients

• 1 tablespoon olive oil


• 2 (about 400g) skinless salmon fillets


• 1 x 500g pkt potato gnocchi


• 1 garlic clove, crushed


• 150g (1 cup) frozen broad beans, thawed, peeled


• 190g (3/4 cup) light sour cream


• 1 tablespoon chopped fresh dill

Method

• 
  
  
  Step 1
  
  
  
  
  Heat a large frying pan over medium heat. Rub oil over the salmon. Cook for 4 minutes each side for medium or until cooked to your liking. Transfer to a plate.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Cook the gnocchi in a saucepan of salted boiling water following packet directions or until al dente. Drain.
  
  
  


• 
  
  
  Step 3
  
  
  
  
  Flake the salmon into large pieces. Heat the frying pan over medium heat. Add the garlic and broad beans. Cook for 30 seconds or until aromatic. Add the gnocchi, salmon and sour cream and toss to combine. Cook, tossing, for 2 minutes or until the mixture is heated through. Top with dill and divide among serving dishes to serve.
  
  
  

• Low carb


• Low sugar


• Lower gi

Nutrition

• 2200 kj

  Energy




• 26g

  Fat Total




• 10g

  Saturated Fat




• 4g

  Fibre




• 32g

  Protein




• 94mg

  Cholesterol




• 441.77mg

  Sodium




• 3g

  Carbs (sugar)




• 39g

  Carbs (total)

All nutrition values are per serve

Notes

Cook's tip: To peel broad beans, split the skin at 1 end and squeeze to remove bean.

• Author: Emma Braz


• Image credit: Mark O'Meara


• Publication: Australian Good Taste

Source: taste.com.au