Quick Lemon Zucchini Gnocchi with Flaked Salmon and Crunchy Hazelnuts

Instructions

1. 1

   1. Pat the salmon dry with paper towels and season it with 1/2 teaspoon salt, black pepper, and the zest of half the lemon. Set aside.

2. 2

   2. Heat a large skillet over medium-high heat for 1 minute. Add 1 tablespoon olive oil and cook the salmon for 3-4 minutes on the first side and 2-3 minutes on the second side, until golden and it reaches 145 °F / 63 °C in the center. Transfer to a plate and flake into large pieces.

3. 3

   3. In the same skillet, add the remaining olive oil and the gnocchi. Sauté for 4-5 minutes, stirring occasionally, until browned on several sides.

4. 4

   4. Add the garlic, zucchini ribbons, and red pepper flakes. Cook for 2 minutes, stirring, until the zucchini softens slightly but still keeps some texture.

5. 5

   5. Reduce to medium heat. Add the hot vegetable broth or water, cream cheese, butter, and lemon juice. Stir for 1-2 minutes until you have a light, creamy sauce coating the gnocchi.

6. 6

   6. Add the fresh spinach and half of the dill. Cook 1 minute more until the spinach is just wilted. Taste and adjust with the remaining salt if needed.

7. 7

   7. Return the flaked salmon to the skillet and gently fold it in for 30 seconds to warm through without breaking it up too much.

8. 8

   8. Divide onto plates and finish with the chopped toasted hazelnuts, the remaining dill, and a little more lemon zest on top. Serve immediately.