Gnocchi with smoked salmon and dill sauce

Ingredients for 3 servings:

• 500 g gnocchi, from the refrigerated section
• Salt
• 150 g smoked salmon
• 1 bunch of dill
• 1 onion(s)
• 1 tbsp oil
• 125 g double cream cheese with herbs
• 125 g whipped cream
• 200 ml vegetable stock
• pepper
• possibly cornstarch

Instructions

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

Add the gnocchi to boiling salted water, bring to a boil, and cook for about 2 minutes, until they float to the top. Pour into a sieve, rinse briefly, and drain. Cut the salmon into strips. Wash the dill, shake dry, and finely chop, reserving a few sprigs for garnishing. Peel and finely dice the onion. Heat the oil in a pan and sauté the onion until translucent. Add the cream cheese, cream, and stock, and bring to a boil, stirring constantly. Simmer for 2–3 minutes. Stir in the salmon and dill, reserving 1 teaspoon for garnishing. Season with salt and pepper. Add the gnocchi and heat briefly. If the sauce is too thin, mix a little cornstarch with cold water to thicken the sauce. Sprinkle the gnocchi in the sauce with dill and garnish with dill sprigs and serve on plates.