Creamy, comforting, and just a little bit fancy – this Tuscan Salmon Gnocchi is proof that when it comes to a quick mid-week dinner, Spaghetti Bolognese is not the only pasta option. Instead, this fluffy gnocchi swimming in a luscious tomato and cream sauce, kissed with Tuscan herbs, juicy Roma tomatoes, and tender salmon that flakes perfectly with every forkful, makes an excellent alternative.
Finish with a squeeze of lime and a sprinkle of fresh parsley, to add the finishing touch to this heartwarming, Italian-inspired dish.
INGREDIENTS
460g salmon, skin on
500g gnocchi
250g mini Roma tomatoes
2 tbsp tomato paste
1/2 red onion, diced
1 x Mingle Tuscan seasoning
2 cups chicken stock
200ml full cream (or coconut milk)
1/4 cup fresh parsley, finely chopped
Juice of 1/2 a lime
INSTRUCTIONS
1. Sprinkle Tuscan seasoning over each piece of salmon. In a large pan drizzle oil olive over medium heat, pan fry the salmon skin side down first for 1-2 minutes then flip over 1-2 minutes. Remove from pan.
2. Using the same pan and oil, add the diced onion and sauté until translucent.4. Add in the tomatoes and 1/2 cup chicken stock. Bring to simmer & cover.
3. Simmer for 3-5 minutes or until the tomatoes are soft enough to flatten with a spatula. Flatten them to release their juices. Empty the remainder of the Tuscan seasoning into the pan.
4 Add the remainder of the chicken stock, cream & the tomato paste. Mix.
5. Nestle the salmon back in the pan. Bring to a simmer & cook for 10 minutes.
6. Add the gnocchi, ensure it’s all covered by the liquid. Continue simmering for another 5 minutes or until the gnocchi is cooked through.
7. To serve, sprinkle the parsley over the top and squeeze the lime juice.
