Pan-fried Gnocchi with Lemon Smoked Salmon & Mint

METHOD

Step 1

Place butter, chilli and cream together in a large non-stick frying pan and bring to the boil over medium heat. Reduce heat to a simmer and add the STONELEIGH Sauvignon Blanc, lemon zest and parmesan cheese. Season to taste with freshly ground black pepper and salt flakes. Remove from heat.

Step 2

Meanwhile, heat olive oil in a non-stick frying pan and add the gnocchi. Cook stirring frequently until gnocchi is hot and lightly golden. Add gnocchi to the sauce and toss through to coat evenly.

Step 3

To serve; divide gnocchi between 4 serving bowls and top with slices of TASSAL Lemon Smoked Salmon and finish with mint leaves. Serve with a crisp glass of STONELEIGH Sauvignon Blanc.

Ingredients:

90g TASSAL Lemon Smoked Salmon, cut into quarters

60g butter

1-2 birdseye chillis, finely chopped (optional)

250ml cream

125ml STONELEIGH Sauvignon Blanc

grated zest of 3 lemons

100g freshly grated parmesan cheese

1 tbsp olive oil

500g fresh potato gnocchi

¼ cup fresh mint leaves