This is a delicious quick and easy fish supper with potato dumplings, courgette and creamy herb sauce.
The recipe is adapted from BBC Good Food magazine (February, 2016).
Ingredients:
350 g gnocchi
150 ml double cream
250 g spiralized (or coarsely grated) courgette
120 g hot smoked salmon (or trout) fillet, flaked
fresh dill, chopped
season to taste
Method:
Boil the gnocchi following pack instructions.
Meanwhile, heat the cream in a saucepan. Stir in the courgette and cook for 1-2 minutes until it has softened.
Turn up the heat and bubble until quite thick.
Stir in the fish and the chopped dill. Heat through and adjust the seasoning (take care not to add too much salt as the fish is already salty).
Drain the gnocchi and stir in through the sauce.
Sprinkle with some fresh dill fronds, serve hot and enjoy!
Bon Appetit!
