in Recipes

Gnocchi pan with salmon

updated

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Ingredients for 4 servings:

  • 4 salmon fillets
  • 1 stalk(s) leek
  • 500 g gnocchi, from the refrigerated section
  • 200 g cream or Cremefine
  • 2 tbsp horseradish, from the jar
  • salt and pepper
  • 2 tbsp oil
  • 200 ml vegetable stock

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Rinse the salmon and pat dry. Cut into 2 cm pieces, season with salt and pepper. Trim, wash, and slice the leeks. Cook the gnocchi according to the package instructions and drain. Heat the oil in a large pan, fry the gnocchi for 2 minutes, and remove. Fry the leek rings in the frying fat, deglaze with the cream and stock, bring to a boil, and cook over medium heat for about 4 minutes. Add the salmon and simmer for 3 minutes. Season with horseradish, salt, and pepper. Carefully fold in the gnocchi and sprinkle with chopped parsley, if desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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