Pea and Spinach Gnocchi with Flaked Trout


Pea & Spinach Gnocchi with Flaked Trout

This gorgeous gnocchi dish sings of Spring flavours and makes for a wonderful mid-week meal that’s enticing and exciting.

Pea and Spinach Gnocchi with Flaked Trout

Serves 6 (makes approximately 65 gnocchi)


3 x 10g chicken stock cubes
120g smoked trout, skin removed, flaked
300ml pure cream
2 tsp Dijon mustard
1 tbsp lemon juice
2 tsp lemon zest
1 bunch chives, thinly sliced
½ cup parmesan, finely grated

Spinach Gnocchi

1kg floury potatoes, washed
75g butter
225g spinach, washed and chopped
3 cloves garlic, 
1 cup peas
2 eggs, lightly beaten
1½ cups plain flour
¾ tsp baking powder
½ cup parmesan, finely grated


To make gnocchi, boil, steam or microwave potatoes until tender. Drain. Cool.

Remove skins and mash potato in a bowl. Meanwhile, heat butter in a frying pan over medium heat. Add spinach and 2 cloves garlic. Cook for 1 to 2 minutes until wilted. Cool. Cook peas in a small saucepan of boiling, salted water for 2 minutes. Drain and refresh under cold water. Crush with a fork.

Add spinach and crushed peas to potato with eggs, flour, baking powder and parmesan. Season with salt and pepper. Stir to form a soft dough. Drop tablespoons of mixture onto a large baking tray lined with baking paper.

Refrigerate for 30 minutes or until firm.

Bring a large pot of water to the boil. Add stock cubes. Reduce to a simmer.

Cook gnocchi in batches for 2 to 3 minutes, or until it floats. Remove with a slotted spoon. Scatter in a single layer on a large roasting dish. Sprinkle with trout.

Preheat grill to medium heat. Whisk cream, remaining garlic, Dijon, lemon juice, zest, chives and ¼ cup parmesan in a jug. Season with salt and pepper.

Spoon over gnocchi. Sprinkle with remaining parmesan. Grill for 10 to 12 minutes or until golden and bubbling. Serve immediately.


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