Sometimes when I’m tired and on my way to the supermarket my brain starts matching up combinations of convenience items like a slot machine. This combo using packet gnocchi came to mind one cold evening. It was so good and so fast it became a repeat!
The beauty of this dish lies in how ridiculously fast it can be made. It also has all the food groups in a single pan and it feels so good to eat.
If you’re after something a bit more veg-centric and have 5 more minutes to spare, try this broccoli pasta.
What is shelf-stable gnocchi?
This recipe is all about convenience, so I use the packets of gnocchi found on the shelf in the pasta aisle. They’re usually vacuum packed and cost a few dollars each. You could also use pre-made gnocchi that’s found in the fridge section. Both are quick-cooking and easy to use.
I haven’t tested this recipe with fresh gnocchi, but let’s face it, if you have time for that then you probably don’t need my bootleg express recipe.
If you do really like the flavours, I’d cook the sauce first, boil fresh gnocchi separately until it floats, then toss it through the cream sauce.
Tips before you start
- Make sure your pan is big enough to comfortably hold the gnocchi and sauce as it will expand a little while it cooks.
- You can use any protein you like in place of salmon. Use tinned salmon for a cheaper alternative, or omit it altogether. I also like blue cheese.
- Make it a rose sauce by adding a little tomato paste, or swap the water out for some passata.
- The sauce will thicken a little as it stands, so allow the dish to rest for just a few minutes before you plate it up.
Emergency gnocchi
An easy one-pot dinner, all you have to do is dump and cook. The hardest part is chopping the garlic!
Ingredients
Instructions
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In a cold medium-large frying pan, add the garlic then place spinach down in an even layer. Place the gnocchi ontop of the spinach then flake over salmon. Pour over the cream, then fill the container halfway with water and add that to the pan. Season with salt and pepper then turn on the heat.
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Cook for a few minutes until the spinach begins to wilt and gently stir to move everything into an even layer. Cook for a further few minutes ensuring the spinach has fully wilted, the gnocchi has warmed through, and the sauce thickens slightly.
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Remove from the heat and stand for a few minutes before serving.
