Reader recipe: Speedy smoked salmon gnocchi
Serves: 2
Prep time: 10 minsTotal time: 
Recipe photography by Ant Duncan
Reader recipe: Speedy smoked salmon gnocchi
Lottie, from Surrey, won our recipe competition with her quick Scandi-influenced supper using smoked salmon
Serves: 2
Prep time: 10 minsTotal time: 
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Nutritional information (per serving)
Calories
907Kcal
Fat
52gr
Saturates
32gr
Carbs
87gr
Sugars
5gr
Fibre
9gr
Protein
21gr
Salt
2.6gr
Ingredients
- 125g frozen peas
- 25g butter
- 1 tbsp olive oil
- 1 x 500g pack chilled gnocchi
- 150ml crème fraîche
- 5 small gherkins, chopped, plus 2 tbsp of pickling liquid
- ⅓ x 20g pack dill, chopped
- 1 x 100g pack smoked salmon trimmings (or leftover smoked salmon, chopped)
Step by step
- Put the peas in a heatproof bowl, cover with boiling water and leave to defrost.
- Heat the butter and oil over a medium heat in a non-stick frying pan that’s large enough to hold the gnocchi in a single layer. Once the butter has melted, add the gnocchi and toss in the fat until evenly coated, then fry undisturbed for 2 minutes
- Toss the gnocchi to turn and fry for another 2-3 minutes, stirring until golden on all sides. Drain the peas.
- Turn off the heat and stir through the crème fraîche and pickling liquid followed by most of the gherkins and dill, plus the peas. Season with salt and pepper.
- Remove the pan from the hob completely and stir through three-quarters of the smoked salmon.
- Divide the gnocchi between two bowls and top with the reserved gherkins, dill and smoked salmon. Serve with a grinding of black pepper.
