Hot Smoked Salmon Gnocchi with Garlic Cream Sauce
180g Tassal Tasmanian hot smoked salmon,
flaked (skin removed)
1 garlic clove, crushed
1 Tbsp olive oil
½ cup dry white wine
1 cup pouring cream (light may be used if preferred)
½ cup frozen baby green peas
60g Parmesan, shaved or grated
400g fresh gnocchi
Salt and pepper, to taste
Chives, to garnish
Cook gnocchi as per pack instructions. In a separate pan, add oil and garlic, and sauté over medium heat for 30 seconds. Add white wine and simmer for 1 minute. Add cream and peas and bring to the boil. Then add salmon and season with salt and pepper.
Reduce cream sauce to thicken slightly, and toss gently to avoid breaking salmon apart. Garnish with chopped chives and Parmesan cheese.