Smoked Salmon Gnocchi
1 pack Latitude 45 Smoke Roasted Flakes
400g young spinach leaves
250g mascarpone cheese
2 lemons, zest and juice
25g dill, chopped
Freshly ground black pepper
500g fresh gnocchi
75g parmesan cheese, grated
- Preheat the oven to high while bringing a pan of water with a big pinch of salt to a boil.
- Wilt the bag of spinach either by making 2–3 holes in the bag and microwaving for 2 minutes or steaming the spinach until slightly wilted. Roughly chop the wilted spinach.
- Put the mascarpone cheese into a saucepan and add the lemon zest, lemon juice and dill. Season with salt and pepper. Stir over a low heat until the mascarpone has melted, then add the wilted spinach and Latitude 45 Smoke Roasted Flakes.
- Put the gnocchi into the pan of boiling water and cook according to the packet instructions. Drain and return to the pan and then stir in the salmon mascarpone sauce. Pour into a baking dish and add the grated parmesan. Grill for 3-5 minutes until the top bubbles and is golden brown. Serve and enjoy!