Gnocchi with smoked salmon and peas

Ready in minutes, this deluxe seafood meal has soft potato dumplings swimming in creamy sauce.

Bring a large saucepan of water to the boil. Add the peas and bring to the boil. Add the gnocchi and cook following packet directions. Drain. Return to pan.
Heat the oil in medium saucepan over medium-high heat. Add the shallot and cook, stirring, for 1 minute or until soft.
Add the wine and cream to the shallot and bring to the boil. Remove from heat. Add the wine mixture and salmon to the gnocchi mixture. Stir to combine. Taste and season with salt and pepper. Divide the gnocchi mixture among serving dishes and serve immediately.

Source

150g frozen baby peas

1 x 500g pkt potato gnocchi

2 tsp olive oil

3 shallots, trimmed, finely chopped

2 tbsp white wine

300ml light thickened cream

125g sliced smoked salmon, cut into thin strips

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