Smoked Basa and Spinach Gnocchi in a Creamy Smoky Sauce

1. Bring a large pot of well-salted water to the boil. Cook the gnocchi according to packet instructions until they float to the surface — usually 2 to 3 minutes. Drain and set aside, reserving a small cup of the cooking water.

2. While the water heats, break the smoked basa fillets into large, rustic flakes. Season lightly with black pepper and a little smoked paprika. Set aside.

3. In a wide, deep frying pan, heat the butter and olive oil over a medium heat. Add the diced onion and cook for 4 to 5 minutes until softened and translucent. Add the garlic and cook for a further minute until fragrant.

4. Stir in the smoked paprika and cook for 30 seconds to bloom the spice. Pour in the double cream and stir to combine. Let the sauce simmer gently for 3 to 4 minutes until it begins to thicken slightly.

5. Add the spinach to the pan and stir through the sauce. Cook for 1 to 2 minutes until fully wilted.

6. Add the drained gnocchi and the flaked smoked basa to the pan. Gently fold everything together, being careful not to break up the fish too much. If the sauce feels too thick, loosen it with a splash of the reserved gnocchi water.

7. Taste and adjust the seasoning with salt, black pepper, and a squeeze of lemon juice to brighten the richness. Serve immediately, straight from the pan.