Pesto Salmon and Serrano Ham Gnocchi
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Pesto Salmon and Serrano Ham Gnocchi

Pesto Salmon and Serrano Ham Gnocchi

with Parmigiano Reggiano, Roasted Tomatoes and Balsamic Rocket Salad

Ready in less than 25 minutes, this Pesto Salmon and Serrano Ham Gnocchi takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!

Tags:
Carb Smart
•New
Allergens:
Sulphites
•Fish
•Milk
•Cereals containing gluten

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.

Preparation Time25 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

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

20 grams

Parmigiano Reggiano

(Contains Milk)

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

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Nutritional information

Energy (kJ)3365 kJ
Energy (kcal)804 kcal
Fat45.9 g
of which saturates15.6 g
Carbohydrate57.4 g
of which sugars6.2 g
Dietary Fiber7.1 g
Protein39.2 g
Salt2.92 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press
•Medium Bowl
•Large Saucepan
•Baking Tray
•Baking Paper
•Colander
•Medium Saucepan

Instructions

Get Prepped
1

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.

Bake the Salmon
2

a) Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. Spread over the pesto.

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. The fish is cooked when opaque in the middle.

Cook the Gnocchi
3

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.

Start the Sauce
4

a) Dry the (now empty) saucepan and return to medium-high heat with a drizzle of oil.

b) Once hot, add the garlic and cook, 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.

Bring it All Together
5

a) Stir the sun-dried tomato paste, Parmigiano Reggiano, roasted tomatoes and cooked gnocchi 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 dressing bowl and toss to coat.

Serve Up
6

a) Share the gnocchi between your bowls. 

b) Top with the pesto salmon. Break the serrano ham into shards and scatter over.

c) Serve the balsamic rocket salad in a bowl alongside.

Enjoy!