-500g pkt potato gnocchi
-300g sugar snap peas, halved lengthways
-3/4 cup (185ml) thickened cream
-1 lemon, zested, juiced
-185g pkt Coles Tasmanian Hot Smoked Salmon Fillets Pepper, skin removed, coarsely flaked
-Cook the gnocchi in a large saucepan of boiling water for 5 mins or until the gnocchi rise to the surface. Add the sugar snap peas and cook for a further 1 min or until bright green and tender crisp. Drain well.
-Return the pan to the heat. Add cream and lemon juice. Bring to the boil. Cook for 2 mins or until mixture thickens slightly. Remove from heat. Add the gnocchi mixture and salmon and gently toss to combine. Season.
-Divide gnocchi mixture evenly among serving bowls. Sprinkle with lemon zest and serve immediately.
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