Creamy salmon gnocchi

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

500g pkt Kitchen Potato Gnocchi

1 bunch asparagus, woody ends trimmed, cut into 3cm pieces

300ml Light Thickened Cream

190g jar Basil Pesto

150g pkt Tasmanian Hot Smoked Salmon, flaked

Extra veggie; broccoli pieces, beans, capsicum pieces

Instructions

Cook gnocchi in a large saucepan of boiling water for 2 mins or until gnocchi float to the surface. Add the asparagus & other veggies and cook for 1 min.

Drain well. Transfer to a heatproof bowl.

Add cream to the pan. Bring to the boil over high heat. Stir in half the pesto. Remove from heat. Add the gnocchi mixture and salmon. Gently fold to combine.

Divide the salmon mixture evenly among serving bowls. Drizzle with the remaining pesto and serve immediately.

Notes

Added broccoli, beans and cut red capsicum

Gluten free

Serves 4