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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.
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