Salmon with Gnocchi in a Light Cream Sauce

Ingredients

• 2 tbs. olive oil
• 2 tbs. butter
• 2 or 3 cloves garlic, minced
• 1 small onion, finely chopped
• ½ lb. portabella/other mushrooms, coarsely chopped
• ½ lb. fresh spinach, chopped
• 1 or 2 fresh Roma tomatoes, coarsely chopped
• 1 cup white wine
• 1 cup half & half
• ½ lb. gnocchi
• lemon wedge (optional)
• dill (optional)
• 1 or 2 salmon fillets, skin removed
• Grated Parmesan cheese

Steps

1. Start a large kettle of salted water heating to a boil for the gnocchi

2. Rinse salmon fillets & dry with paper towel. Place fillets on a broiling pan, coat each fillet 1 tbs. olive oil. Squeeze lemon juice over all; sprinkle with dill weed.

3. In a large skillet, melt the butter. Saute garlic & onion until lightly browned.

4. Add mushrooms, saute about 5 minutes.

5. Add spinach, saute 3-5 minutes. [Around this time, start broiling the salmon, boiling gnocchi]

6. Add tomatoes to mushroom/spinach mixture, saute until they are half dissolved to sauce (5 minutes)

7. Stir in wine, reduce heat, simmer (1 or 2 minutes)

8. Stir in half & half, continue simmering until gnocchi and salmon are done Drain gnocchi in colander, add to sauce

9. Ladle sauce with gnocchi onto serving plates, top with lightly browned salmon fillets, sprinkle with grated Parmesan.