Pan-fried Gnocchi with Lemon Smoked Salmon & Mint
- 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.
90g TASSAL Lemon Smoked Salmon, cut into quarters
1-2 birdseye chillis, finely chopped (optional)
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