Salmon and Dill Gnocchi Bake

This is a creamy and moreish salmon pasta bake that is a real crowd pleaser. 

I use half fat creme fraiche, but you could use full fat, and I've made this with smoked mackerel before, as well as bacon and chicken - it's a versatile base but I would change to thyme if making with chicken. 

The below is enough for 4-5 people and is a great make-ahead meal for mid-week.

Salmon and Dill Gnocchi Bake

Here's how:

• 3 spring onions
• 1 clove of garlic
• 300ml half fat creme fraiche
• 1 lemon 
• Half a side of salmon (or about 450-500g)
• 200g peas
• 150g spinach
• Handful fresh dill
• Drizzle olive oil
• Salt and black pepper
• 20g grated Cheddar or any other hard cheese
• 1 pack gnocchi

Pre-heat the oven to 180 degrees and place a large pot of water on to boil. 

Drizzle the olive oil into a large frying pan and place on a low heat.

Finely chop the spring onions and mince the garlic and add to the pan. 

Once they are soft add the creme fraiche and give a gentle stir. 

Zest the lemon and add to the sauce, then cut the lemon in half and add the juice of 1/2 the lemon to the sauce, again stirring. Season with salt and black pepper and then add the peas and spinach stir through and remove from the heat.

Now cook the gnocchi accordingly, if fresh it usually takes just two minutes and in the meantime chop the salmon into bite-sized pieces and add to the sauce mixture. Take about half of the dill and chop or pull apart and add into the sauce and give a final stir through.

Drain the gnocchi and add to the sauce and give a good stir to ensure it gets a really coating and then pour or spoon everything into an oven-proof dish. Try to distribute as evenly as possible and then give a final seasoning, scatter over the grated cheese and the remaining dill. 

Salmon and Dill Gnocchi Bake

Place in the oven for twenty minutes. Enjoy!