Infused with flavour and packed with nutrients... my kind of meal!

I love having friends that work at the Hamilton Farmer’s Market! One of them, who owns a deli there, gifted me with a package of something brand new that she had received today – vegetable gnocchi! So instead of just being made of potatoes, these also contain vegetables like carrots and spinach.

She gave me a package and asked if I would test them out for her and give some feedback… and I gladly accepted! I was dreaming of the possibilities all the way home, and in the end, I really like what I came up with.

This is basically going to be a one-pot meal, bursting with flavour and full of nutrients. It may look like a lot of garlic, but salmon and garlic go SO WELL together, plus adding the heavy cream (or in my case, I am probably going to use coconut milk today) and white wine should tone down its pungency a bit.

Salmon is one of my favourite protein sourcess, because of that amazing flavour and all those healthy omega-3 fatty acids. I would i mage that this dish would also work if you used a different kind of fish (maybe a white-fleshed fish, like haddock might be nice?).

I love creating healthy, yummy meals like this! And I feel like a lot of people would really enjoy this dish, which is why I wanted to share it through the blog today. Maybe whip it up this weekend…?

One Pot Creamy Tomato Salmon Gnocchi:

· 2 tbsp. olive oil, divided

· 2 salmon fillets

· 1 onion

· 4 garlic cloves

· ¼ cup white wine

· 1 can diced/pureed tomatoes (14.5oz/400g can)

· 1 tsp. Italian seasoning

· ½ tsp. salt

· ¼ tsp. black pepper

· 2 tbsp. capers

· 1¼ cup heavy cream

· 1 lb. uncooked potato gnocchi

· 1 cup fresh spinach

1) Heat 1 tbsp. of olive oil in a skillet or high-sided frying pan over medium-high heat. Sear the salmon for 4 minutes on each side (or until cooked to your liking), then transfer to a plate and tent with foil

2) While the salmon is cooking, peel and finely chop one onion and 4 garlic cloves

3) Add the remaining 1 tbsp. of olive oil to the skillet and saute the onion for 4 to 5 minutes until soft. Add the chopped garlic and cook for 30 seconds until fragrant

4) Add the white wine and let the mixture simmer for 1 minute

5) Add in the can of diced/pureed tomatoes, 1 tsp. of Italian seasoning, ½ tsp. of salt, ¼ tsp. black pepper and 2 tbsp. of drained capers. Cook this for 5 minutes, uncovered over medium-high heat until thickened slightly. Stir regularly, so it doesn't catch on the bottom

6) Add the gnocchi and heavy cream, bring back to a simmer and cook over medium-low heat for 5 minutes

7) Remove from the heat and add in the fresh spinach

8) Flake over the cooked salmon and serve