I make this Juicy Smoked Salmon Gnocchi whenever I want something rich, creamy, and comforting without spending hours in the kitchen. Soft potato gnocchi are tossed in a lightly spiced tomato cream sauce with fresh spinach and tender smoked salmon. It is ready in just 25 minutes, yet it feels elegant enough for a special dinner.
Why You’ll Love This Recipe
I love how quickly this dish comes together while still tasting restaurant-worthy. The cream cheese melts into the tomato base, creating a velvety sauce that coats every piece of gnocchi. The smoked salmon adds a delicate, savory depth, and the spinach balances everything with freshness.
I also appreciate that I only need one skillet for the sauce, which makes cleanup simple. It is perfect for a cozy weeknight dinner, but I can also serve it when I want to impress guests without stress.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
500 g potato gnocchi
1 tablespoon olive oil
1 medium shallot, minced
2 large garlic cloves, finely minced
1/4 teaspoon crushed red pepper
1/3 cup vegetable broth (75 ml)
2 tablespoons concentrated tomato puree
1 teaspoon Italian herb blend
1 cup water (200 ml)
100 g fresh spinach leaves (3.5 oz)
180 g cream cheese (6.3 oz)
150 g smoked salmon, cut into strips
Salt to taste
Freshly ground black pepper to taste
Freshly grated Parmesan cheese for serving (optional)
Directions
I bring a large pot of salted water to a boil and cook the gnocchi according to the package instructions. Once they are tender, I drain them and set them aside.
In a large skillet, I heat the olive oil over medium heat. I add the minced shallot and sauté it for 2–3 minutes until soft and fragrant.
Next, I stir in the garlic and crushed red pepper and cook for about 30 seconds, just until aromatic.
I pour in the vegetable broth and let it simmer for 2–3 minutes so it reduces slightly. Then I add the tomato puree and Italian herb blend, stirring to combine everything well.
I pour in the water and bring the sauce to a gentle simmer. After that, I stir in the cream cheese and cook until it fully melts into a smooth, creamy sauce.
I add the fresh spinach and cook until it wilts. Then I gently fold in the smoked salmon and the cooked gnocchi, tossing everything together so the sauce coats each piece. I let it cook for another 2–3 minutes until heated through.
Finally, I season with salt and freshly ground black pepper to taste and serve immediately with grated Parmesan if I feel like adding an extra savory touch.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 15 minutes
Total Time: 25 minutes
Calories: 510 kcal per serving
Servings: 4 servings
Variations
I sometimes replace the cream cheese with mascarpone for an even richer texture. If I want a lighter version, I use light cream cheese and add a squeeze of lemon juice for brightness.
For extra vegetables, I like adding sautéed mushrooms or cherry tomatoes. When I want a bit more heat, I increase the crushed red pepper or add a pinch of chili flakes at the end.
If I do not have smoked salmon, I occasionally use cooked fresh salmon flakes, which gives a slightly different but still delicious result.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 2 days. Because of the creamy sauce and seafood, I prefer to enjoy it sooner rather than later.
When reheating, I warm it gently in a skillet over low heat and add a splash of water or broth to loosen the sauce. I avoid high heat so the salmon stays tender and the sauce remains creamy.
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FAQs
Can I use frozen gnocchi?
Yes, I can use frozen gnocchi directly from the freezer. I simply cook them according to the package instructions without thawing first.
Can I make this dish ahead of time?
I prefer making it fresh, but I can prepare the sauce ahead of time and store it separately. When ready to serve, I cook the gnocchi and combine everything just before serving.
What can I use instead of cream cheese?
I can substitute mascarpone, ricotta, or even heavy cream. Each option changes the texture slightly, but all create a creamy result.
Is this recipe very spicy?
The crushed red pepper adds only a mild warmth. If I am sensitive to spice, I reduce or omit it entirely.
Can I add extra protein?
Since smoked salmon already provides protein, I usually keep it as is. However, I can increase the amount of salmon or add shrimp if I want a heartier meal.
Conclusion
I find this juicy smoked salmon gnocchi to be the perfect combination of comfort and elegance. The creamy tomato sauce, tender gnocchi, and delicate salmon create a balanced and satisfying dish that I can prepare in just 25 minutes. Whether I make it for a busy weeknight or a relaxed dinner with friends, it always feels special and delicious.
📖 Recipe:
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Juicy Smoked Salmon Gnocchi
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Halal
Description
Soft potato gnocchi are tossed in a creamy tomato sauce with fresh spinach and tender smoked salmon for a rich yet quick dinner. Ready in just 25 minutes, this elegant dish is perfect for both busy weeknights and special occasions.
Ingredients
500 g potato gnocchi
1 tablespoon olive oil
1 medium shallot, minced
2 large garlic cloves, finely minced
1/4 teaspoon crushed red pepper
1/3 cup vegetable broth (75 ml)
2 tablespoons concentrated tomato puree
1 teaspoon Italian herb blend
1 cup water (200 ml)
100 g fresh spinach leaves (3.5 oz)
180 g cream cheese (6.3 oz)
150 g smoked salmon, cut into strips
Salt to taste
Freshly ground black pepper to taste
Freshly grated Parmesan cheese for serving (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions. Drain and set aside once tender.
- Heat olive oil in a large skillet over medium heat. Add the minced shallot and sauté for 2 to 3 minutes until soft and fragrant.
- Stir in the garlic and crushed red pepper and cook for about 30 seconds until aromatic.
- Pour in the vegetable broth and simmer for 2 to 3 minutes until slightly reduced. Add the tomato puree and Italian herb blend, stirring well.
- Add the water and bring to a gentle simmer. Stir in the cream cheese and cook until fully melted and smooth.
- Add the fresh spinach and cook until wilted.
- Gently fold in the smoked salmon and cooked gnocchi, tossing to coat evenly. Cook for another 2 to 3 minutes until heated through.
- Season with salt and freshly ground black pepper to taste. Serve immediately with grated Parmesan if desired.
Notes
Mascarpone can replace cream cheese for a richer texture, or use light cream cheese with a squeeze of lemon for a lighter version.
Add sautéed mushrooms or cherry tomatoes for extra vegetables.
Increase crushed red pepper or add chili flakes for more heat.
Cooked fresh salmon can be substituted for smoked salmon.
Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently with a splash of water or broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 510 kcal
- Sugar: 6 g
- Sodium: 720 mg
- Fat: 26 g
- Saturated Fat: 13 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 65 mg
