Pesto Salmon and Roasted Tomato Gnocchi
with Italian Style Cheese and Serrano Ham & Rocket Salad
Our Pesto Salmon and Roasted Tomato Gnocchi is inspired by classic restaurant dishes, focused on making a gourmet ingredient shine with a combination of premium sides and flavours.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove**
12 milliliter(s)
Balsamic Vinegar
(Contains: Sulphites)
2 unit(s)
Salmon Fillets
(Contains: Fish)
32 grams
Pesto
(Contains: Milk)
125 grams
Baby Plum Tomatoes
300 grams
Gnocchi
(Contains: Cereals containing gluten)
2 slice(s)
Serrano Ham
75 grams
Creme Fraiche
(Contains: Milk)
25 grams
Sun-Dried Tomato Paste
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
40 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Cooking Instructions and Tips
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the gnocchi.
b) Peel and grate the garlic (or use a garlic press).
c) In a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.
a) Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper.
b) Pop the tomatoes alongside the salmon. Drizzle with oil, season with salt and pepper, then toss to coat.
c) When the oven is hot, roast the salmon and tomatoes on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. It's cooked when opaque in the middle.
a) Meanwhile, when boiling, add the gnocchi to the water and bring back to the boil. Cook until the gnocchi rise to the surface of the water, 2-3 mins.
b) Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.
c) Meanwhile, pop the Serrano ham onto a baking tray and bake on the top shelf of your oven until crisp and golden, 5-7 mins.
a) Wipe out the (now empty) saucepan and return to medium-high heat with a drizzle of oil.
b) Once hot, add the garlic and fry for 30 secs.
c) Stir in the creme fraiche and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened slightly, 2-3 mins.
a) Stir the sun-dried tomato paste, roasted tomatoes, cooked gnocchi and half the hard Italian style cheese into the sauce. Bring to the boil and simmer until piping hot, 1 min. Remove from the heat.
b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
c) When everything's ready, add the rocket to the bowl of dressing and toss to coat.
a) Share the gnocchi between your bowls and sprinkle over the remaining cheese.
b) Top with the salmon, then drizzle the pesto over everything.
c) Serve the balsamic rocket salad in a bowl alongside. Break the Serrano ham into shards and scatter over.
Enjoy!
