Salmon Gnocchi Bake With Spinach Recipes

SALMON GNOCCHI BAKE WITH SPINACH

Steps:

• Heat the oven to 200°C/400°. Cook the gnocchi according to packet instructions.
• Heat the mascarpone in a saucepan over a medium heat and add the lemon juice and zest and dill. Season well with salt and pepper. Tip in the spinach and wilt into the sauce then add the salmon and remove from the heat.
• Add the gnocchi to a large bowl and pour over the sauce. Mix everything together then tip into a baking dish, sprinkle over the parmesan and bake for 10 minutes then serve.

SALMON GNOCCHI BAKE

Steps:

• Preheat the oven to 200°C/fan180°C/gas 6. Bring a pan of lightly salted water to the boil. Add the gnocchi and cook for 2-3 minutes, until cooked. (The gnocchi will float to the surface when they are ready.) Drain and reserve 250ml of the cooking water. Set aside.
• Melt the butter in a wide, deep frying pan and gently fry the leek for 3-4 minutes, until soft. Stir in the cream cheese, tomato purée, chilli flakes, lemon zest, parsley and reserved water, until the cheese has melted and everything is combined. Adjust the seasoning.
• Add the gnocchi and salmon to the frying pan and stir to coat. Spoon into a deep 1.2-litre ovenproof dish and bake in the oven for 15-20 minutes or until lightly golden on top. Serve immediately.

BAKED SALMON GNOCCHI

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Heat the olive oil in a large ovenproof frying pan or shallow casserole and fry the onion for 2-3 minutes. Add the broccoli and stir-fry for a further 2 minutes.
• Mix in the cream cheese, pesto and 160ml water, then heat gently, stirring to combine. Meanwhile, microwave the gnocchi for 1 minute on high (or boil, following the pack instructions). Stir into the sauce with lots of black pepper, the lemon juice and salt to taste.
• Nestle the salmon fillets in the sauce among the gnocchi and bake for 12-14 minutes until the salmon is just cooked through. Serve straightaway.

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Steps:

• Method 1. Peel and finely chop the onion. Peel and finely grate or crush the garlic. Finely grate the zest from the lemon. Wash the spinach in plenty of water, then trim the dry ends off the stalks (you can eat the stalks, so don't chop them all off). Finely slice the spinach leaves and stalks. 2. Warm a medium pan on a medium heat for 2 mins then pour in ½ tbsp olive oil and add the onion. Fry for 5 mins, stirring often, till glossy but not coloured. If the onion starts to brown, turn the heat down and add a splash of water. Add the garlic and spinach to the pan and cook for 4 mins, stirring, till the spinach has wilted. 3. While the spinach is cooking, warm a deep frying pan or wok on a medium heat for 1 min, then pour in 1 tbsp olive oil. Add the gnocchi to the pan and fry for 4-5 mins, stirring often, till the gnocchi is lightly golden. Turn off the heat. 4. When the spinach has cooked for 4 mins, add the lemon zest, half the pot of double cream and the juice from half the lemon. Stir and turn the heat up to a gentle bubble. 5. Tip in the gnocchi and tear in the smoked salmon. Warm everything through for 2 mins. Taste and add some salt or pepper if you think it needs it. Serve in warm bowls with a crack of black pepper and wedges of lemon for squeezing.

SALMON & SPINACH GNOCCHI

Steps:

• 1. Poach the salmon in boiling water for 5 minutes, drain, cool and flake the flesh. 2. Microwave the spinach in a large bowl covered with clingfilm for 3-4 minutes until defrosted, drain and press 10-15 minutes until tender, drain and roughly crush, stir in the remaining oil, ground and chopped coriander, season and serve with the chicken. out excess liquid. 3. Cook the gnocchi in boiling water for 3 minutes, drain and return to the pan with the salmon, spinach, lemon zest and juice and cheese, stir and season to taste.

VEGAN GNOCCHI WITH GORGONZOLA CHEESE SAUCE, SPINACH AND SMOKED SALMON (WFPB)

Steps:

• Prepare the carrot salmon a day or two in advance. Soak the cashew nuts in boiling water for 10 minutes. Dice the onion and garlic clove very finely, so I'll use my chopper. It's quick and onions and garlic are super fine. Fry the onion and garlic in a pan until glassy with some water. Add more water, but only enough to cover the bottom. Add the spinach and let it collapse. Drain the cashew nuts and rinse. Now put the cashew nuts, the water and the remaining ingredients in a blender. Mix at the highest level (my #10) for 10-20 seconds until a creamy consistency is created. Taste the sauce and season. Add the cashew cream to the onions and bring to a boil. Maybe add some water if the sauce is too thick for you. If it's too liquid for you, and let it cook a little longer. In the meantime, cook the gnocchi according to package instructions. Sieve the gnocchi and mix with the sauce. Now serve with the vegan smoked salmon.

SALMON WITH GNOCCHI IN A LIGHT CREAM SAUCE

Steps:

• [Cooking times approximate.] Start a large kettle of salted water heating to a boil for the gnocchi Rinse salmon fillets & dry with paper towel. Place fillets on a broiling pan, coat each fillet 1 tbs. olive oil. Squeeze lemon juice over all; sprinkle with dill weed. In a large skillet, melt the butter. Saute garlic & onion until lightly browned. Add mushrooms, saute about 5 minutes. Add spinach, saute 3-5 minutes. [Around this time, start broiling the salmon, boiling gnocchi] Add tomatoes to mushroom/spinach mixture, saute until they are half dissolved to sauce5 minutes Stir in wine, reduce heat, simmer 1 or 2 minutes Stir in half & half, continue simmering until gnocchi and salmon are done Drain gnocchi in colander, add to sauce Ladle sauce with gnocchi onto serving plates, top with lightly browned salmon fillets, sprinkle with grated Parmesan.

THREE CHEESE BAKED GNOCCHI WITH SPINACH

Steps:

• Preheat oven to 400 degrees. Heat the olive oil over medium low heat. Add the onion and garlic; sauté until translucent and fragrant. Add passata and water or broth; bring to a low simmer. Add torn basil, mascarpone, and salt. YUM.
• Add gnocchi and spinach. Stir to coat evenly with sauce. Top with mozzarella slices and a sprinkle of Parmesan. Bake for 15-20 minutes, until gooey and light golden brown on top. Serve with more basil. THE END. That's it. You're in heaven.

CRAB GNOCCHI BAKE

Steps:

• Preheat oven to 425˚F. Grease a 7-inch by 11-inch baking dish with the butter. In a large wok or skillet, add 1 inch of water and the crab and bring to a boil. Cover and steam just until heated through, 2 to 3 minutes. Crack the crab shells and pick out the crabmeat. (You should have about 2 cups.) Reserve the shells for another use.
• Set a large skillet over medium-high heat and add the milk. Once the milk begins to simmer, add the cream cheese and stir until melted. Remove the pan from the heat. Add the spinach and stir until just wilted. Add the gnocchi, 1 cup of the Parmigiano-Reggiano, salt, pepper, and crab meat, and stir until combined.
• Transfer the mixture to the prepared baking dish and sprinkle with the remaining ¼ cup of Parmigiano-Reggiano. Transfer to the oven and bake until the top is lightly browned and bubbling, about 20 minutes. Let cool for 5 minutes before serving.

SALMON GNOCCHI

Steps:

• Heat up olive oil in a skillet or frying pan on medium heat. Add salmon fillets.
• Season the salmon with salt and pepper, and cook for a few minutes on both sides until the fish is almost cooked through. Remove the salmon from the pan, and set it aside.
• Add gnocchi and red pepper flakes to the frying pan. Sauté for a few minutes until the gnocchi is warm.
• Add creme fraiche and spinach to the pan, and stir to combine.
• Sauté the gnocchi until the spinach has wilted down.
• Add Parmesan cheese and pan seared salmon to the frying pan. Roughly chop up the salmon with your spatula; it will flake very easily. Stir to combine everything thoroughly, and add lemon juice and additional black pepper to taste.