Salmon Gnocchi bake.
No Count Recipe
(Serves 4)
500g gnocchi
2 salmon fillets (or tin of salmon if on a budget), chopped into bite sized pieces
200g ELF philladelphia
1 small leek
2 tbsp tomato puree
grated zest of 1 lemon
2 tbsp parsley
1/2 tsp chilli flakes
Boil gnocchi for 2-3mins, drain and set aside (keep 250ml of water as stock)
Soften finely chopped leek in fry light
Stir in ELF, Tom puree, parsley, lemon, chilli flakes and stock till cheese melts
Add salmon to the mixture then stir in the gnocchi
Transfer to oven proof dish and cook 200 degrees for 20mins or until golden brown.
500g gnocchi
2 salmon fillets (or tin of salmon if on a budget), chopped into bite sized pieces
200g ELF philladelphia
1 small leek
2 tbsp tomato puree
grated zest of 1 lemon
2 tbsp parsley
1/2 tsp chilli flakes
Boil gnocchi for 2-3mins, drain and set aside (keep 250ml of water as stock)
Soften finely chopped leek in fry light
Stir in ELF, Tom puree, parsley, lemon, chilli flakes and stock till cheese melts
Add salmon to the mixture then stir in the gnocchi
Transfer to oven proof dish and cook 200 degrees for 20mins or until golden brown.
From the WW boards
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