Preparation time: 10 minutes
Cooking time: 35 minutes
Serves: 3 to 4 persons
Fresh gnocchi – 500 grams
2 small courgettes cut down the middle into two and chopped into crescents
Asparagus cut into lengths of 2 centimeters each – 200 grams
Full fat creme fraiche – 200 milliliters
Finely chopped dill – 1 tablespoon
Smoked haddock, skinned as well as cut into pieces of 2.5 centimeters size – 350 grams
Freshly grated parmesan – 4 tablespoons
Preheat the oven to 200 degrees Celsius/180 degrees Fahrenheit/Gas Mark 6. Take a large heatproof pan and fill it with water. Place the pan on the stove at high heat so that the water boils quickly. Add gnocchi, asparagus and courgettes. Cook them for about 3 minutes and then drain the water.
Transfer the cooked vegetables and gnocchi to a pot and add dill and crème fraîche. Also, add the smoked haddock. Gently mix them till all of the ingredients are distributed evenly. Season with a little bit of salt and black pepper.
Sprinkle the parmesan and cook in the oven for about 15 to 20 minutes, keeping the pot covered. The vegetables should soften, but they should retain a little bit of bite.
Here are a few suggestions and tips that you can keep in mind when preparing this dish:
Keep everything ready and easily accessible prior to starting to cook this dish. This is because the dish is to be prepared quickly. For this recipe, avoid using reduced fat creme fraiche as it may split. If asparagus is not available, you can use broccoli in its place.