500 g Potato gnocchi

300 g Sugar snap peas, halved lengthways

3/4 cup (185 ml) Thickened cream

1 Lemon, zested and juiced

185 g Hot smoked salmon fillets, skin removed and flaked

Salt and pepper, to taste

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Cook the gnocchi in a large saucepan of boiling water for 5 minutes, or until they float to the surface.
Add the sugar snap peas and cook for 1 minute until bright green and tender-crisp. Drain and set aside.
Return the pan to medium heat, add the cream and lemon juice, and bring to a gentle boil for 2 minutes until slightly thickened.
Remove from the heat and stir in the cooked gnocchi, sugar snap peas, and flaked salmon.
Toss gently until coated in the sauce, keeping the salmon in large flakes.
Season with salt and pepper, divide among bowls, and sprinkle with lemon zest before serving.

Swap hot smoked salmon for grilled or pan-seared salmon fillets.

Use sautéed mushrooms or asparagus for a vegetarian version.

Stir in a spoonful of cream cheese for extra richness.

Add baby spinach, peas, or capers for more texture and brightness.

Use fresh or frozen gnocchi — both work well.

Store leftovers in the fridge for up to 2 days and reheat gently with a splash of cream.

Avoid boiling the sauce too hard after adding lemon juice to prevent curdling.