Pesto Salmon and Serrano Ham Gnocchi
with Parmigiano Reggiano, Roasted Tomatoes and Balsamic Rocket Salad
Ready in less than 25 minutes, this Pesto Salmon and Serrano Ham Gnocchi takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2 unit(s)
Garlic Clove
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
2 unit(s)
Salmon Fillets
(Contains Fish)
32 grams
Pesto
(Contains Milk)
125 grams
Baby Plum Tomatoes
300 grams
Gnocchi
(Contains Cereals containing gluten)
2 slice(s)
Serrano Ham
75 grams
Creme Fraiche
(Contains Milk)
25 grams
Sun-Dried Tomato Paste
20 grams
Parmigiano Reggiano
(Contains Milk)
40 grams
Wild Rocket
Not included in your delivery
½ tsp
Sugar
1 tbsp
Olive Oil for the Dressing
75 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the gnocchi.
b) Peel and grate the garlic (or use a garlic press).
c) In a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper. Set your dressing aside.
a) Lay the salmon fillets, skin-side down, onto a lined baking tray. Season with salt and pepper. Spread over the pesto.
b) Pop the tomatoes alongside the salmon. Drizzle with oil, season with salt and pepper, then toss to coat.
c) When the oven is hot, roast the salmon and tomatoes on the middle shelf until cooked through, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw fish. The fish is cooked when opaque in the middle.
a) Meanwhile, when boiling, add the gnocchi to the water and bring back to the boil. Cook until the gnocchi rise to the surface of the water, 2-3 mins.
b) Once cooked, drain in a colander. Drizzle with oil and stir through to stop it sticking together.
c) Meanwhile, pop the Serrano ham onto a baking tray and bake on the top shelf of your oven until crisp and golden, 5-7 mins.
a) Dry the (now empty) saucepan and return to medium-high heat with a drizzle of oil.
b) Once hot, add the garlic and cook, 30 secs.
c) Stir in the creme fraiche and water for the sauce (see pantry for amount). Bring to the boil and simmer until thickened slightly, 2-3 mins.
a) Stir the sun-dried tomato paste, Parmigiano Reggiano, roasted tomatoes and cooked gnocchi into the sauce. Bring to the boil and simmer until piping hot, 1 min. Remove from the heat.
b) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.
c) When everything's ready, add the rocket to the dressing bowl and toss to coat.
a) Share the gnocchi between your bowls.
b) Top with the pesto salmon. Break the serrano ham into shards and scatter over.
c) Serve the balsamic rocket salad in a bowl alongside.
Enjoy!
