Pan-Fried Salmon With Gnocchi, Mushrooms & Spinach

Boil a kettle

Peel and finely chop (or grate) your garlic

Slice your white cup mushrooms finely

Heat a large pot (preferably non-stick) with a drizzle of olive oil over a high heat

Once hot, add the sliced mushrooms and chopped garlic and reduce the heat to medium

Cook for 3-4 min or until the mushrooms have softened

Meanwhile, dissolve your vegetable stock mix in 200ml [300ml] [400ml] boiled water

Add your soft cheese and mix it all together – this is your creamy vegetable stock

Add the creamy vegetable stock and your gnocchi to the pot with the softened mushrooms and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 7-8 min, or until the sauce has thickened and the gnocchi is cooked through

While the gnocchi is cooking, pat your salmon fillet[s] dry with kitchen paper and season with a pinch of salt and pepper

Heat a large, wide-based pan (preferably non-stick) with a knob of butter over a medium–high heat

Once melted, add the salmon fillet[s] and cook for 9-10 min, turning once halfway, or until cooked through

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

Wash your spinach, then pat it dry with kitchen paper

Once the gnocchi is cooked and the sauce has thickened, add the spinach and cook for 1 min further or until wilted

Give everything a good mix up – this is your gnocchi, mushrooms & spinach