Gnocchi with zucchini, broad beans and salmon

Ingredients for 2 servings:

• 1 shallot(s)
• 200 g gnocchi, small, from the refrigerated section
• 200 g zucchini
• 200 g bean kernels, thick, from the jar
• 50 g baby spinach or baby chard
• 2 portions of salmon fillet(s)
• some oil for frying (e.g. rapeseed oil)
• n. B. Salt and pepper, freshly ground
• e.g. pesto (artichoke pesto), approx. 5 heaped tbsp

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Halve the shallot lengthwise and slice crosswise into thin rings. Divide the zucchini lengthwise and slice crosswise depending on its thickness. Place the bean kernels in a sieve, rinse well, and drain. Wash and dry the baby spinach and/or baby chard if desired. Wash the salmon fillet, pat dry, and cut into bite-sized cubes. Heat a little oil in a pan and sauté the shallot. Add the zucchini, cook until tender, and transfer to a bowl. Fry the gnocchi in the pan for about 4-5 minutes, lightly browning. Add the bean kernels and heat through. Add the spinach and zucchini to the pan and heat everything together. Season with salt and freshly ground pepper. Meanwhile, fry the salmon cubes in a separate pan and season with salt and pepper. Divide the gnocchi and vegetable mixture among plates, top with salmon cubes and artichoke pesto, and serve hot. A recipe for artichoke pesto with ricotta can be found in the database.