Mini Potato Gnocchi with Smoked Salmon and Double Cream

Who can resist potato dumplings! Every now and then, we all need “comfort food” and this recipe is delicious and quick to prepare. Tip: For a more colourful version, buy the mini three colour gnocchi which is a mix of dumplings made of wheat flour, dried potato, concentrated tomato juice and spinach powder.

Serves 4 people (small portions)


2 packs of 500g mini potato gnocchi

200g smoked salmon

284ml double cream

150g soft creamy cheese

1 medium onion, chopped

A bunch of freshly chopped flat leaf parsley

Extra virgin olive oil

Freshly grated parmesan




In a pot, bring water to boil, add salt and cook the mini potato gnocchi (they are ready when you see them coming to the surface which takes about 2 minutes).

For the sauce, cut the salmon in small pieces and add it to a saucepan where you previously fried the onion.

Stir the salmon in the onion for less than 1 minute and add salt and pepper.

Add the double cream with the soft cheese, add more salt and pepper, add the freshly chopped parsley and mix the sauce with the mini potato gnocchi.

Serve with parmesan.

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