Salmon and Gnocchi Hash
Italian Recipes

Salmon and Gnocchi Hash

Pan
serves 2

This salmon and gnocchi hash turns a pack of gnocchi into a fast, filling dinner with crisp edges, flaky fish and plenty of punchy flavour.

Soft-boiled eggs make it hearty, while capers, gherkins, spring onions and dill keep the pan fresh and bright for a quick midweek meal.

QuickDinnerSeafood
10 mins prep20 mins cook30 mins total

  1. Bring a small saucepan of water to the boil. Lower in the eggs and simmer for 5 minutes for soft yolks, then cool under cold running water.

  2. Heat the olive oil in a large non-stick frying pan over a medium heat. Season the salmon lightly, then cook for about 3 minutes on each side until just cooked through.

  3. Lift the salmon to one side of the pan and add the red onion. Cook for 2 minutes, then gently break the salmon into large flakes.

  4. Tip in the gnocchi and fry for 8–10 minutes, turning regularly, until heated through with golden crisp edges. Season with salt and black pepper.

  5. Peel the eggs while the gnocchi crisps. Shelling them under water can help loosen the shells.

  6. Stir through the spring onions, capers, chopped gherkins and dill, keeping the salmon in chunky flakes rather than mashing it down.

  7. Divide the hash between plates. Halve the eggs lengthways and sit them on top, then serve with peas or another green vegetable.

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