Salmon and Gnocchi Hash

This Salmon and Gnocchi Hash is one of my favorite ways to turn simple ingredients into a comforting, satisfying meal. I combine tender flakes of salmon with pillowy gnocchi, red and spring onions, fresh dill, salty capers, and tangy gherkins. I finish each serving with an egg, which adds richness and makes the dish feel especially hearty.

I love that most of the recipe comes together in one frying pan and takes only about 30 minutes. The combination of crisp-edged gnocchi, delicate salmon, fresh herbs, and sharp little bursts from the capers and gherkins gives me plenty of flavor without needing a complicated sauce.

Why You’ll Love This Recipe

I love this recipe because it delivers the comfort of a traditional hash while still feeling fresh and relatively light. The gnocchi gives me a soft, satisfying base with lightly golden edges, while the salmon adds plenty of flavor and turns the hash into a substantial meal.

I also appreciate how quickly everything comes together. With just 10 minutes of preparation and around 20 minutes of cooking, I can have dinner on the table in half an hour. I find it particularly useful for busy weeknights, relaxed weekend lunches, or a savory brunch.

The capers, cocktail gherkins, and dill are another reason I keep coming back to this combination. Their tangy, herby flavors balance the richness of the salmon, eggs, and gnocchi beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3–4 eggs

2 tablespoons olive oil

2 skinless salmon fillets

1 medium red onion, finely chopped

500 g gnocchi

6 spring onions, thinly sliced

1 tablespoon capers, rinsed

10 cocktail gherkins, chopped

1 tablespoon fresh dill, finely chopped

Salt, to taste

Black pepper, to taste

Peas or green vegetables, for serving

Directions

I heat 1 tablespoon of olive oil in a large frying pan over medium heat.

I add the salmon fillets and cook them for a few minutes on each side, until they are just cooked through. I remove the salmon from the pan and gently flake it into fairly large chunks.

In the same frying pan, I add the remaining tablespoon of olive oil. I add the finely chopped red onion and sauté it until softened and lightly golden.

I add the gnocchi and cook it according to the package instructions. I like to let the gnocchi develop a few lightly crisp, golden spots because they give the finished hash extra texture.

I stir in the sliced spring onions, rinsed capers, chopped cocktail gherkins, and fresh dill. I mix everything gently so the flavors are evenly distributed.

I return the flaked salmon to the frying pan and carefully fold it through the gnocchi mixture. I try not to stir too vigorously so the salmon stays in attractive, substantial pieces.

While the hash finishes cooking, I fry or poach the eggs in a separate pan. I cook them to my preferred level of doneness.

I taste the salmon and gnocchi hash and season it with salt and freshly ground black pepper as needed.

I divide the hash between plates, top each portion with an egg, and serve it with peas or another green vegetable on the side.

Servings and Timing

This recipe makes approximately 4 servings.

Prep time: 10 minutes

Cooking time: 20 minutes

Total time: 30 minutes

Servings: 4

Approximate calories: 520 kcal per serving

I find these portions filling enough for a main meal, especially when I serve the hash with peas, green beans, broccoli, or another simple green vegetable.

Variations

For a creamier version, I sometimes stir a spoonful of crème fraîche or cream cheese through the gnocchi just before adding the salmon. I can also finish the dish with a squeeze of fresh lemon juice for an extra bright flavor.

When I want more vegetables in the hash, I add peas, spinach, asparagus, courgette, or finely chopped bell peppers. Spinach is particularly convenient because I can stir it directly into the hot pan and let it wilt.

I can replace the fresh salmon with cooked leftover salmon when I have some available. Smoked salmon can also work, although I add it near the end and reduce the amount of added salt because smoked salmon and capers are already salty.

For a different herb profile, I replace some or all of the dill with parsley, chives, or a combination of fresh herbs. If I prefer a little heat, I add a pinch of chilli flakes while cooking the onions.

I can also leave off the eggs when I want a slightly lighter meal. The salmon and gnocchi are substantial enough to make the dish satisfying on their own.

Storage/Reheating

I store leftover salmon and gnocchi hash in an airtight container in the refrigerator and use it within 1–2 days. If possible, I store freshly cooked eggs separately and prefer to cook new eggs when serving the leftovers.

To reheat the hash, I place it in a frying pan over medium-low heat with a small splash of water or a little olive oil. I stir it occasionally until everything is thoroughly heated. This method also helps the gnocchi regain some of its lightly crisp texture.

I can also reheat an individual portion in the microwave. I cover it loosely and heat it in short intervals, stirring between intervals, until piping hot throughout. I avoid repeatedly reheating the dish and only reheat the portion I plan to eat.

Related Recipes:

• Cheesy Hash Brown Breakfast Casserole
• Cheesy Ranch Potatoes and Sausage
• Amish Breakfast Casserole

FAQs

Can I use cooked salmon instead of raw salmon?

Yes. I can use leftover cooked salmon to make the recipe even faster. I prepare the gnocchi and other ingredients first, then gently fold the cooked salmon through near the end so it heats without becoming dry.

Do I need to boil the gnocchi before adding it to the pan?

I follow the instructions on the package because gnocchi products can vary. If I use gnocchi designed for pan-frying, I can usually cook it directly in the frying pan. If my package requires boiling first, I boil and drain it before adding it to the hash to develop some golden edges.

What vegetables go well with salmon and gnocchi hash?

I particularly like peas, spinach, broccoli, asparagus, and green beans with this dish. I can serve them alongside the hash or incorporate suitable vegetables directly into the pan.

Can I make Salmon and Gnocchi Hash without eggs?

Absolutely. I can leave the eggs out without changing the rest of the recipe. The salmon and gnocchi already make a substantial meal, although I enjoy the richness that a runny egg yolk adds to the finished hash.

How do I stop the salmon from breaking apart?

I cook the salmon separately first and flake it into relatively large pieces. I only return it to the pan toward the end of cooking, and I gently fold it through instead of vigorously stirring. This helps me keep distinct pieces of salmon throughout the hash.

Conclusion

This Salmon and Gnocchi Hash is the kind of recipe I turn to when I want something comforting without spending a long time in the kitchen. I love the contrast between soft, golden gnocchi and tender salmon, while the capers, gherkins, spring onions, and dill keep every bite fresh and flavorful.

With only about 30 minutes needed from start to finish, I can make it for a quick family dinner, a leisurely brunch, or an easy weekend lunch. Topped with an egg and served alongside fresh green vegetables, it gives me a complete and satisfying meal from a handful of simple ingredients.

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