Gnocchi with Creamy lemon Smoked Salmon & Brussels Sprouts

10 min


15 min

When it’s a little cold outside, a beautiful bowl of fabulous seasonal ingredients is exactly what’s required to put the pep into your week. Here I’ve used kumara and horopito gnocchi, warming flavours which match the smokey salmon and earthy sprouts.


  • 600g Pasta Vera Gnocchi – potato or kumara and horopito
  • Drizzle oil and a small knob of butter (extra for gnocchi)
  • 4 – 6 brussels sprouts, finely chopped
  • 2 spring onions, finely chopped
  • 250g sour cream
  • 150g smoked salmon
  • Zest 1 lemon + 2 tbsp juice
  • Salt and freshly ground black pepper
  • Parmesan for garnish


  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.

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