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

Preparation

[Cooking times approximate.]

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

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.

In a large skillet, melt the butter. Saute garlic & onion until lightly browned. Add mushrooms, saute about 5 minutes. Add spinach, saute 3-5 minutes.

[Around this time, start broiling the salmon, boiling gnocchi]

Add tomatoes to mushroom/spinach mixture, saute until they are half dissolved to sauce5 minutes Stir in wine, reduce heat, simmer 1 or 2 minutes Stir in half & half, continue simmering until gnocchi and salmon are done

Drain gnocchi in colander, add to sauce

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