Name: Gnocchi with Romesco sauce and grated hazelnuts
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 2 servings
Ingredients: For the Romesco sauce: ,red peppers, halved and seeded 3,ripe tomatoes, quartered 2,garlic, peeled 6cloves,sea salt and freshly ground black pepper, to taste ,extra virgin olive oil ¾cup,blanched hazelnuts, toasted 40g,blanched almonds, toasted 40g,smoked paprika 1t,sherry vinegar ¼cup,butter 1T,Woolworths fresh gnocchi Italian potato dumplings 400g,toasted hazelnuts, finely grated 10g

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Pappardelle with salmon and lemony pea-and-dill dressing

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

1⁄2 x 250 g packet pappardelle, cooked al dente
2 T olive oil
6 Norwegian salmon steaks
100 g mangetout
100 g petit-pois peas
salt, to taste
6 Hass avocados, peeled and cut into chunks

For the dressing, mix:

1/2 cup olive oil
1 x 20 g punnet dill, roughly chopped
1⁄4 cup Italian parsley, tightly packed
2 garlic cloves, crushed
sea salt and freshly ground black pepper, to taste
3 lemons, zested and juiced

Method

1. In a bowl, toss the dressing with the cooked pasta. Heat a pan until hot and add the olive oil. Place the salmon steaks in the pan skin side down and cook until the skin is golden and crispy (about 3 minutes).
2. Add the mangetout and petit-pois to the pan, turn the salmon over and fry for a further 2 minutes. Season to taste.
3. Tip the salmon, peas and avocado into the pasta and gently fold together. The salmon may break into large chunks. Serve immediately.

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