Juicy Smoked Salmon Gnocchi (Recipe for Printing)
Smoked salmon and pillowy gnocchi create a satisfying dish with creamy cheese and fresh spinach, ideal for spring gatherings or quick weeknight meals. Save & click.
# What You Need:
→ Sauce Base
01 -
1 tablespoon olive oil
02 -
1 medium shallot, finely minced
03 -
2 large garlic cloves, finely minced
04 -
1/4 teaspoon crushed red pepper
05 -
1/3 cup dry white wine
06 -
2 tablespoons concentrated tomato puree
07 -
1 teaspoon Italian herb blend
08 -
1 cup water
→ Main Ingredients
09 -
3.5 ounces fresh spinach leaves
10 -
6.3 ounces cream cheese
11 -
1 pound potato gnocchi
12 -
6 ounces smoked salmon, sliced into strips
→ Finishing Touches
13 -
Freshly cracked black pepper to taste
14 -
Chopped fresh parsley for garnish
# How to Make It:
01 -
Heat olive oil in a large skillet over medium heat. Add minced shallot and cook for 2 minutes until softened. Stir in minced garlic and crushed red pepper, sautéing until fragrant.
02 -
Pour in the dry white wine, allowing it to simmer for 2 minutes. Stir in the tomato puree and Italian herb blend, cooking briefly to combine the flavors.
03 -
Add water and fresh spinach leaves. Simmer for 4–5 minutes until spinach is wilted.
04 -
Reduce heat to low. Stir in cream cheese, blending gently until the sauce becomes creamy and smooth.
05 -
While the sauce simmers, cook potato gnocchi according to package directions in a pot of salted boiling water. Drain well.
06 -
Add cooked gnocchi to the sauce, tossing gently to coat each piece evenly.
07 -
Fold smoked salmon strips into the skillet just before serving, allowing the warmth of the dish to gently heat the fish without overcooking.
08 -
Season with freshly cracked black pepper and garnish with chopped parsley. Serve immediately.
# Extra Tips:
01 -
For extra richness, reserve some gnocchi cooking water to adjust the sauce consistency as needed.