Gnocchi with Salmon and Spinach

Clean and thinly slice the mushrooms. Cut the onion into rings.

• 3.5 oz Mushrooms
• 1 Onion, red (~ 3 oz)

Heat the canola oil in a non-stick frying pan over medium heat. Fry the gnocchi until golden brown and set aside.

• 1 tsp Canola oil
• 7.1 oz Gnocchi, precooked

Add the canola oil, onions and mushrooms to the pan and fry for approx. 3-4 minutes until the onions turn translucent.

• 1 tsp Canola oil

Deglaze with white wine and reduce for a few minutes.

• 2 Tbsp White wine

Stir in the vegetable broth, sour cream, mustard, and spinach and cook them over high heat until the sauce is creamy.

• 2⁄3 cup Vegetable broth
• 2 ⁠½ Tbsp Sour cream, light
• 1 tsp Yellow mustard
• 3.5 oz Spinach, frozen

Cut the salmon into bite-size pieces.

• 2.8 oz Salmon, smoked

Season with salt and pepper. Turn off the heat, add the gnocchi and salmon to the pan and warm with the residual heat.

• Salt
• Black pepper

Enjoy your meal!