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Creamy Smoked Trout & Spinach Gnocchi
This speedy, creamy pasta bake is not only comforting, it's high in protein, rich with omega-3s, and packed with energising green goodness. You'll bake smoked trout with tenderstem broccoli, dijon mustard and fluffy spinach gnocchi. Swirl in extra spinach, a squeeze of lemon and fresh chives. Dinner's ready!
Prep in 10
High protein
Low sat fat
Serving size
Ingredients
- 1 handful of fresh chives (use half)
- 1 tbsp garlic, basil and parsley paste (use half) (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 90g Tenderstem broccoli (use half)
- 250g spinach gnocchi (use half) (Soya) (Rehydrated potatoes (water, potato flakes) 70%, corn flour, potato starch, corn starch, spinach 3%, rice flour, salt, acidity regulator: lactic acid, preservative: sorbic acid.)
- 80g almond yoghurt (use half) (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 11g vegetable stock powder (use a quarter) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 1 tbsp Dijon mustard (use half) (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 80g baby spinach (use half)
- 1 unwaxed lemon (use half)
- 1 hot-smoked trout fillet (skin on) (Fish)
Nutritional Information
Calories: 553
Protein: 42g
Carbs: 56g
Fat: 19g
Ingredients
- 250g spinach gnocchi (Soya) (Rehydrated potatoes (water, potato flakes) 70%, corn flour, potato starch, corn starch, spinach 3%, rice flour, salt, acidity regulator: lactic acid, preservative: sorbic acid.)
- 2 hot-smoked trout fillets (skin on) (Fish)
- 11g vegetable stock powder (use half) (Salt, Rice Flour, Yeast Extract, Onion Powder, Carrot Powder, Tomato Powder, Parsnip Powder, Green Bean Powder, Parsley Flakes, Lovage Root Extract, Rapeseed Oil, Ground Mace, Ground White Pepper, Garlic Powder.)
- 90g Tenderstem broccoli
- 1 tbsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 handful of fresh chives
- 1 tbsp garlic, basil and parsley paste (garlic puree, basil, rapeseed oil, parsley, sea salt, acidity regulator: citric acid)
- 1 unwaxed lemon
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 80g baby spinach
Nutritional Information
Calories: 553
Protein: 42g
Carbs: 56g
Fat: 19g
Creamy Smoked Trout & Spinach Gnocchi
This speedy, creamy pasta bake is not only comforting, it's high in protein, rich with omega-3s, and packed with energising green goodness. You'll bake smoked trout with tenderstem broccoli, dijon mustard and fluffy spinach gnocchi. Swirl in extra spinach, a squeeze of lemon and fresh chives. Dinner's ready!
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Cooking Instructions
- Preheat the oven to 220C / fan 200C / gas mark 7. Boil a half-full kettle. Trim and halve the broccoli widthways. Place it on a lined baking tray along with the trout and drizzle with 2 tsp oil. Season with sea salt and black pepper and bake for 14-16 mins, until the broccoli is golden and the trout is piping hot.
- Meanwhile, bring a large saucepan filled with salted hot water to a boil. Add the gnocchi and simmer for 2 mins, or until they float to the surface, then drain and return the gnocchi to the empty pan.
- Zest and quarter the lemon. Add the spinach, mustard, garlic & herb paste and 2-3 tbsp of boiling water to the gnocchi. Crumble in the stock cube and stir to dissolve, then add the yoghurt and a squeeze of lemon juice (to taste) - stir well to coat and wilt the spinach.
- Roughly flake the trout, discarding the skin. Finely chop the chives. Stir the roasted broccoli into the gnocchi mix.
- Serve the gnocchi in bowls with the flaked trout on top. Sprinkle with chives and lemon zest. Garnish with the remaining lemon wedges.
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