Gnocchi with Creamy lemon Smoked Salmon & Brussels Sprouts

1. Bring a large pot of well-salted water to a boil.  Add the required amount of frozen Gnocchi & boil for approx. 4-6 minutes or until floating.
2. Drizzle in the oil and drop the butter into a large nonstick frying pan. When bubbling, sprinkle in the sprouts and onions, and sauté until soft, fragrant, and almost crispy. Set aside.
3. Add a little more oil and butter to the pan, and when hot, tumble in the gnocchi. Give the pan a good shake and try and ensure you have one even layer, so the gnocchi cooks evenly.
4. When golden, sprinkle over the cooked sprouts and toss gently. Spoon in the sour cream. Stir and coat the gnocchi.
5. Flake the salmon into the pan, and add the zest and lemon juice. Taste and season with salt and plenty of black pepper.

Serve: In deep bowls with a shaving of parmesan.

Jax Says: Because this is a winter warmer, I’ve used kumara and horopito gnocchi. Feel free however to mix and match your favourite or seasonal gnocchi. If you’re not a fan of brussels sprouts, finely chopped kale or spinach is just as divine.