Creamy Tuscan Salmon Gnocchi

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a medium-high heat

Once hot, add the gnocchi and cook for 6-8 min or until beginning to crisp

Tip: Don't stir too often as this will prevent the gnocchi from crisping!

Meanwhile, heat a separate large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the salmon fillets (skin-side down), season with a pinch of salt and pepper and cook for 5-6 min, turning once halfway

Peel and roughly chop the garlic

Chop the sun-dried tomatoes roughly

Add the chopped garlic and chopped sun-dried tomatoes to the pan with a knob of butter and cook for 1 min until fragrant and all the butter has melted

Once fragrant, reduce the heat to medium and add the crème fraîche with 2 tbsp [4 tbsp] cold water and a pinch of salt and pepper – this is your creamy sun-dried tomato salmon

Cook for 2-3 min further or until the salmon is cooked through

Tip: Your fish is cooked through when it's opaque and flakes easily

Wash the spinach, then pat it dry with kitchen paper

Once the gnocchi has started to crisp, add the washed spinach to the pan and cook for 1-2 min until just starting to wilt – this is your spinach gnocchi