Bring a large saucepan full of salted water to the boil and cook the gnocchi in the boiling water until they come up to the surface. Drain the gnocchi into a large sieve and reserve a little of the cooking water.
While the water is heating, grate the zest of the lemon, and cut the lemon into wedges.
In the empty gnocchi pan, heat the cream cheese, peas and lemon zest until hot while stirring constantly. Pour the gnocchi back into the pan and stir to coat them with the sauce. Add a little of the reserved cooking water to separate them if needed. Stir in the chopped smoked salmon, most of the watercress and plenty of black pepper.
Taste the seasoning and serve immediately, topped with a little more watercress and the lemon wedges.
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