Pan-Fried Gnocchi with Tassal Smoked Salmon & mint

From our friends at Tassal comes this easy and flavoursome dinner. Great for a weeknight family meal or for entertaining friends.



  • 100g Tassal Smoked Salmon
  • 60g butter
  • 1 birdseye chili, finely chopped
  • 250ml cream
  • 125ml Four of Us Sauvignon Blanc
  • grated zest of 3 lemons
  • 100g freshly grated Parmesan cheese
  • 1 tbsp olive oil
  • 500g fresh potato gnocchi
  • 1/4 cup fresh mint leaves


  1. Place butter, chili and cream together in a large non-stick frying pan and bring to the boil over medium heat. Reduce heat to a simmer and add the wine, lemon zest and parmesan cheese. Season to taste with freshly ground black pepper and salt flakes. Remove from heat.
  2. Meanwhile, heat olive oil in a non-stick frying pan and add the gnocchi. Cook stirring frequently until gnocchi is hot and lightly golden. Add gnocchi to the sauce and toss through to coat evenly.
  3. To serve; divide gnocchi between 4 serving bowls and top with slices of TASSAL Lemon Smoked Salmon and finish with mint leaves. Serve with a chilled glass of Four of Us Sauvignon Blanc