Juicy Smoked Salmon Gnocchi

When comfort meets elegance, this juicy smoked salmon gnocchi becomes a weeknight favorite or a standout for gatherings. Creamy sauce wraps pillowy gnocchi and salty smoked salmon for a dish that tastes fancy but feels approachable.

I am always amazed at how this recipe brings smiles around the table with so little fuss. The first time I made this, it disappeared faster than I could serve seconds. It is now my go-to dinner when I want to wow with less work.

Gather Your Ingredients

• Olive oil: Enhances flavors and gives a silky texture so look for cold-pressed extra virgin if possible
• Shallot: Delivers gentle sweetness and depth and fresh tight bulbs are best
• Garlic: Brings punch to the sauce and choose firm cloves with no green shoots
• Crushed red pepper: Adds a mild kick you can leave it out for milder palates
• Dry white wine: Offers acidity and brightness select a crisp not sweet bottle
• Concentrated tomato puree: Gives richness and color opt for double concentrate for bold flavor
• Italian herb blend: Supplies herby background and read the label for quality dried herbs with no additives
• Water: Helps loosen and blend the sauce filtered tap water works well
• Fresh spinach leaves: Give vibrant color and nutrients choose vivid deep green leaves with no wilting
• Cream cheese: Creates creaminess and subtle tang full-fat versions melt best
• Smoked salmon: Infuses smoky saltiness use high-quality thinly sliced salmon for best texture
• Potato gnocchi: Provides pillowy chewiness find refrigerated or shelf-stable Italian brands for authentic bite
• Fresh lemon: Brings zing and balances richness grab a firm lemon and zest before juicing
• Freshly cracked black pepper: Sharpens every bite for best results crack your own before serving

How to Make It

Sauté the Aromatics:

Gently heat olive oil over medium-low in a large nonstick skillet then add minced shallot and garlic stir often for about six to eight minutes until translucent and fragrant but not browned

Add Spice and Wine:

Sprinkle in crushed red pepper to taste raise heat slightly and pour in the dry white wine bubble for two to three minutes scraping up any browned bits until the wine reduces by half

Blend the Sauce Base:

Stir in concentrated tomato puree and italian herb blend then pour in water whisking until smooth reduce heat and let simmer for about five minutes until slightly thickened

Wilt the Spinach:

Pile in fresh spinach leaves and stir gently cook two to three minutes until just wilted and deep green remove pan from heat

Make it Creamy:

Add cream cheese in small dollops then return pan to very low heat stir constantly until the cheese melts and the sauce is silky do not let it boil

Fold in the Salmon:

Tear smoked salmon into bite-sized pieces fold into the warm sauce until just combined the residual heat will gently warm the fish

Cook and Add Gnocchi:

Meanwhile cook potato gnocchi in heavily salted boiling water until they float usually about two minutes drain well and tip directly into the skillet with the sauce

Finish and Serve:

Add lemon zest and a big squeeze of juice tumble everything together gently over low heat add plenty of freshly cracked black pepper spoon into shallow bowls and serve piping hot

I cannot resist sneaking pieces of smoked salmon while cooking, its savory aroma brings back memories of summer picnics by the sea with my dad teaching me how to slice it just right for texture.

Flavor Boosters

Swap cream cheese for mascarpone or a dairy-free alternative to suit different diets. For a stronger flavor add a handful of chopped dill or chives at the end. You can top with extra lemon zest or a spoonful of salmon roe for a luxe brunch twist.

Serving Suggestions

A crisp green salad or lightly sautéed green beans make great side dishes. Serve with rustic bread to scoop every drop of that luscious sauce.

Creative Twists

In spring and summer swap in snap peas or asparagus for a seasonal boost. Prepare the sauce and gnocchi but keep the salmon separate if freezing. Thaw and gently reheat, folding in the smoked salmon just before serving so it stays tender.

Friends rave about how restaurant-worthy this tastes and have told me it is now a special date-night tradition at their place. My kids even ask for pink pasta night and love to help stir the sauce.

Common Questions About This Recipe

→ Can I use frozen gnocchi instead of fresh?

Yes, frozen gnocchi works well in this dish. Simply cook according to package directions, then combine with the sauce and smoked salmon.

→ Is there a substitute for smoked salmon?

You can substitute with cooked, flaked trout or gravlax for a similar flavor, or use cooked chicken for a non-seafood option.

→ How do I prevent the cream cheese from curdling?

Ensure the sauce is on low heat when adding cream cheese, and stir gently to create a smooth, glossy texture.

→ What wine pairs best with this meal?

A crisp, dry white wine such as Sauvignon Blanc or Pinot Grigio complements the smoked salmon and creamy sauce flavors.

→ Can this dish be made ahead?

You can prepare the sauce in advance, then gently reheat and add cooked gnocchi and salmon just before serving for best texture.