The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Curried Salmon Gnocchi
spinach, tomato, salmon, coconut & tikka paste.
Ready in 20
High protein
New
Serving size
Ingredients
- 160g baby spinach
- 500g potato gnocchi (Rehydrated potatoes (water, potato flakes), potato starch, corn flour, corn starch, salt, rice flour, acidity regulator: lactic acid, preservative: sorbic acid, turmeric.)
- 2 garlic clove
- 4cm fresh ginger
- 1 tbsp tomato puree
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 handful of fresh coriander
- 4 tbsp tikka paste (Mustard) (Water, Rapeseed Oil, Smoked Paprika, Garlic, Turmeric, Curry powder (Turmeric, Coriander, Yellow MUSTARD Flour, Onion Powder, Garlic Powder, Fenugreek, Fennel, Salt, Chilli Powder, Ground Black Pepper), Cumin, Coriander, Salt, Tamarind extract, Coriander leaf, Acetic acid, Cayenne pepper, Cornflour, Roast cumin seeds)
- 500g diced salmon fillet (Fish)
- 170g baby plum tomatoes
Nutritional Information
Calories: 624
Protein: 34g
Carbs: 51g
Fat: 31g
Curried Salmon Gnocchi
spinach, tomato, salmon, coconut & tikka paste.
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Cooking Instructions
- Boil a half-full kettle. Finely chop or grate the ginger. Finely chop or crush the garlic. Halve the tomatoes.
- Heat 2 tsp oil in a large frying pan on a medium heat. Add the garlic, ginger, tikka paste to the pan, season with a good pinch of sea salt and black pepper, and continue to cook for 1 minute.
- Pour the yogurt into the pan. Simmer for for 4-5 mins, then gently place the fish on top. Sprinkle with sea salt and black pepper, cover the pan with a lid, then continue to simmer for 4-5 mins, until the fish is cooked through. In the final minute, add the spinach until wilted.
- Roughly chop half the coriander. 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.
- Once cooked, gently fold the fish and half the coriander into the curry sauce and season to taste with sea salt and black pepper
- Finally, gently combine the gnocchi and fish curry together in one pan, being carefully not to break the fish up too much! Serve in bowls and garnish the remaining coriander.
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