Salmon and gnocchi hash recipe
 This quick and easy high protein dinner has become a firm midweek favourite for a reason. The gnocchi works perfectly in place of potatoes to save cooking time. Each serving provides 641 kcal, 34.5g protein, 58.9g carbohydrate (of which 2.5g sugars), 28.4g fat (of which 5.5g saturates), 6g fibre and 1.56g salt. 3–4 free-range eggs, depending on how many people you are feeding 2 tbsp olive oil2 skinless salmon fillets1 medium red onion, finely chopped500g/1lb 2oz pack gnocchi6 spring onions, trimmed and thinly sliced1 tbsp capers, rinsed10 cocktail gherkins, roughly chopped1 tbsp finely chopped fresh dill peas or other green vegetables, to servesalt and freshly ground black pepper 3–4 free-range eggs, depending on how many people you are feeding 2 tbsp olive oil 2 skinless salmon fillets 1 medium red onion, finely chopped 500g/1lb 2oz pack gnocchi 6 spring onions, trimmed and thinly sliced 1 tbsp capers, rinsed 10 cocktail gherkins, roughly chopped 1 tbsp finely chopped fresh dill peas or other green vegetables, to serve salt and freshly ground black pepper Method Bring a saucepan of water to the boil and add the eggs. Cook for 5 minutes, then drain and run under cold water. Set aside until ready to serve.Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and add the salmon fillets. Cook for 3 minutes on each side. Add the red onion and cook for 2 more minutes, breaking up the salmon fillets with a spatula. Add the gnocchi and season with salt and pepper to taste. Fry everything together, turning regularly for 5–10 minutes, until the gnocchi is piping hot and starting to crisp at the edges. Meanwhile, carefully peel the eggs in a bowl of water. Add the spring onions, capers and gherkins to the frying pan and mix well. Stir in the dill, then divide between serving plates. Halve the eggs lengthways and top each serving with one egg. Season with more salt and pepper to taste. Serve with peas or other green vegetables of your choice on the side. Bring a saucepan of water to the boil and add the eggs. Cook for 5 minutes, then drain and run under cold water. Set aside until ready to serve. Bring a saucepan of water to the boil and add the eggs. Cook for 5 minutes, then drain and run under cold water. Set aside until ready to serve. Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and add the salmon fillets. Cook for 3 minutes on each side. Meanwhile, heat the oil in a large non-stick frying pan over a medium heat and add the salmon fillets. Cook for 3 minutes on each side. Add the red onion and cook for 2 more minutes, breaking up the salmon fillets with a spatula. Add the red onion and cook for 2 more minutes, breaking up the salmon fillets with a spatula. Add the gnocchi and season with salt and pepper to taste. Fry everything together, turning regularly for 5–10 minutes, until the gnocchi is piping hot and starting to crisp at the edges. Add the gnocchi and season with salt and pepper to taste. Fry everything together, turning regularly for 5–10 minutes, until the gnocchi is piping hot and starting to crisp at the edges. Meanwhile, carefully peel the eggs in a bowl of water. Meanwhile, carefully peel the eggs in a bowl of water. Add the spring onions, capers and gherkins to the frying pan and mix well. Stir in the dill, then divide between serving plates. Add the spring onions, capers and gherkins to the frying pan and mix well. Stir in the dill, then divide between serving plates. Halve the eggs lengthways and top each serving with one egg. Season with more salt and pepper to taste. Serve with peas or other green vegetables of your choice on the side. Halve the eggs lengthways and top each serving with one egg. Season with more salt and pepper to taste. Serve with peas or other green vegetables of your choice on the side.