DH RAVED about this recipe. He hasn’t been so enthusiastic about a dinner for ages. It was really delicious though 🙂
It’s the capers that makes this so fabulous, I think. And I almost didn’t put them in. I was thinking that they go really well with smoked salmon, but I wasn’t sure how they would marry with the spinach. Nothing ventured, nothing gained, as they say. And apparently, they’re right!
The capers were tiny explosions of sharp, concentrated flavouriness, dotted throughout the creamy, smoky spinach and salmon. Plus their juices, and the fresh lemon, added a fabulous zing to the sauce. The gnocchi were ideal for mopping up all the delicious flavours, but I’m sure this would work with pasta too. Or maybe even on a warm slice of really nice bread. Yum.
This gnocchi with spinach and smoked salmon was so easy and quick to make, that even though I didn’t start cooking till much later than usual, we still ended up having an early dinner. I reckon it was 20 minutes start to finish, and I was taking it at a pretty leisurely pace, too. Super-fast deliciousness indeed!
Kipper loves smoked salmon, so it was no surprise that she was enthusiastic about this. She sat at the table and asked, “what’s for dinner?”
Gnocchi with spinach and smoked salmon, I said.
She even enjoyed the capers, apparently.
Serves 2 adults and a small person. To be honest, DH and I could have easily finished this off between us. (I suspect he could have eaten the lot single-handed, given a chance.)
- 1 medium onion
- 2 tbsp olive oil
- 250g fresh spinach
- 100g cream cheese
- 2 tbsp milk
- 1 tbsp fresh lemon juice
- 2-3 tsp capers, drained
- 100g smoked salmon
- Gnocchi, to serve
- Peel and slice the onion. Heat the olive oil in a large skillet over a medium heat, and cook the onion for 3-5 minutes until softened and starting to brown.
- Meanwhile, remove the stalks from the spinach, wash the leaves thoroughly, and shred coarsely. Add the spinach to the onion and cook, stirring, for a few minutes, until the leaves are thoroughly wilted.
- Lower the heat and stir in the cream cheese and milk. Mix thoroughly. Add the lemon juice and capers, mix well, cover and remove from the heat.
- Cook the gnocchi according to the packet - usually 2-3 minutes.
- Slice the smoked salmon into thin strips. Stir into the spinach sauce at the last minute. Serve with the gnocchi.
Note: I like to wash spinach (and other leafy greens) really thoroughly, following an incident with a large and juicy caterpillar some years ago. I have a salad spinner which makes this much easier. I typically soak the leaves in water for a while, fish them out in the spinner basket and see what’s floating in the water, and if the answer is ‘nothing’ then I give them a quick rinse & spin and carry on. If there’s anything with legs in the water, I start over with clean water and soak them again. Anyway, this spinach looked pretty clean and I didn’t expect to find much in the way of bug life, but a SECOND soak (the first one had a few aphids in it) revealed a MASSIVE and evil looking thing with long antennae and a sting. And too many legs. Eeek. So, the moral of the story is, always wash spinach thoroughly, unless you want some extra protein. <shudder>