Creamy Gnocchi With Smoked Trout Dill Food

CREAMY BUTTERY TUSCAN GNOCCHI RECIPE

Steps:

• Heat a large skillet over medium-high heat. Melt the butter and sauté shallots until transparent, about 2 minutes. Sauté garlic until fragrant, about 30 seconds.
• Add the gnocchi and let sear in the butter for a minute. Add the sun dried tomatoes and reserved oil. Cook for a further minute to release flavours into the gnocchi.
• Pour in the chicken broth, cream and Italian herbs. Scrape up any browned bits from the bottom of the pan.
• Season with salt and pepper to taste. Mix everything together and reduce heat to medium. Cover pan with lid and let cook for 5 minutes.
• Stir in the spinach leaves and cook until wilted, about 1 minute.
• Stir through parmesan cheese and chopped basil. Let simmer for a further minute or until gnocchi is soft, cooked through and the sauce has thickened to your liking.
• Season with a little extra salt & pepper, if needed, to suit your taste.
• Serve immediately.*

CREAMY DILL SAUCE (FOR SMOKED OR POACHED FISH)

Steps:

• Combine all the ingredients in a small bowl and stir to combine well; if using the sugar, stir a bit longer to ensure it dissolves.
• Put into a pretty crock, top with a dill sprig, and serve alongside your favourite smoked or cold, poached fish.