- 350g pack gnocchi
An Italian dumpling made with semolina, flour, potatoes or ricotta and spinach cooked and eaten…
- 150ml pot double cream
- 1 large courgette, coarsely grated
The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…
- 2 hot smoked trout fillets, flaked into large pieces
Farmed rainbow trout has pretty, spotty skin…
- small pack dill, chopped, a few fronds reserved to garnish
Put a large pan of water on to boil and cook the gnocchi following pack instructions. Meanwhile, heat the cream in a saucepan. Stir in the courgette and cook for 1-2 mins until it has softened. Turn up the heat and bubble until quite thick. Stir in the trout and the chopped dill. Heat through, then season, taking care not to add too much salt, as the fish is already salty.
Drain the gnocchi and stir through the sauce. Sprinkle with the remaining dill fronds and add a grinding of black pepper to serve.