Serves 4

Salmon gnocchi bake recipe

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Takes 20 minutes to make and 15-20 minutes in the oven

500g packet fresh gnocchi
25g butter
1 small leek, washed, trimmed and thickly sliced
200g packet soft cream cheese
2 tbsp tomato purée
1/2-1 tsp dried chilli flakes, to taste
Finely grated zest of 1 lemon
1 tbsp chopped fresh parsley
150g salmon fillet, skinned and diced

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1. Preheat the oven to 200°C/fan180°C/gas 6. Bring a pan of lightly salted water to the boil. Add the gnocchi and cook for 2-3 minutes, until cooked. (The gnocchi will float to the surface when they are ready.) Drain and reserve 250ml of the cooking water. Set aside.
2. Melt the butter in a wide, deep frying pan and gently fry the leek for 3-4 minutes, until soft. Stir in the cream cheese, tomato purée, chilli flakes, lemon zest, parsley and reserved water, until the cheese has melted and everything is combined. Adjust the seasoning.
3. Add the gnocchi and salmon to the frying pan and stir to coat. Spoon into a deep 1.2-litre ovenproof dish and bake in the oven for 15-20 minutes or until lightly golden on top. Serve immediately.

Nutritional info

Per serving: 536kcals, 33.7g fat (19g saturated), 14.9g protein, 43.9g carbs, 2.2g sugar, 1.9g salt

Chef's tip

Look out for bargains at your supermarket fish counter or use canned salmon to make this dish even cheaper.

Wine Recommendation

Wine note: A soft, buttery Chardonnay will hit the spot here – pick a good-value one from sunny Sicily or southern Italy, perhaps.

Other recipes by Kim Morphew

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tabby | January 29

We tried this with a few variations (to use up ingredients in fridge) and it still worked well. We used onion and spinach instead of the leeks, and added pesto to the gnocchi mixture (we made our own from potatoes and flour) instead of using parsley. It was fine with tinned salmon, as the sauce covered the fish well. The flavour of the lemon in the sauce really came out, which lifted the flavour of the dish for me. Delicious!

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