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Juicy Smoked Salmon Gnocchi

A luxurious dish of pillowy gnocchi bathed in a rich cream sauce with smoky salmon and fresh spinach, perfect for family dinners or special occasions.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups gnocchi, Fresh or store-bought. I prefer De Cecco for store-bought.
  • 8 oz smoked salmon, Look for sustainably sourced; Wild Alaska is my go-to.
  • 1 cup heavy cream, Full-fat is key! Organic Valley works great.
  • 3.5 oz fresh spinach, Baby spinach is tender and mild.
  • 1/2 cup grated Parmesan cheese, Freshly grated for rich flavor.
  • 2 cloves garlic, minced Fresh garlic adds more depth than powdered.
  • 1 tbsp olive oil, Extra-virgin for the best flavor.
  • 1 tsp Italian herbs, A blend of basil, oregano, and rosemary works well.
  • 1/4 tsp crushed red pepper, Adjust based on heat preference.
  • 1 cup water, For cooking the gnocchi.
  • Salt and pepper to taste, Essential for building flavor.
  • 2 tbsp tomato puree, Adds a touch of sweetness.

Method
 

Preparation
  1. Boil the Gnocchi: Start by boiling salted water in a large pot over medium-high heat. Once it reaches a rolling boil, add the gnocchi and cook for 2-3 minutes, or until they float. This is when they’re done! Scoop them out with a slotted spoon and set aside.
  2. Sauté the Garlic and Spinach: In a skillet over medium heat, drizzle in the olive oil. Once heated, add the minced garlic and sauté it for about a minute until fragrant—don’t let it burn! Toss in the fresh spinach and cook until wilted, around 2 minutes.
  3. Create the Cream Sauce: Lower the heat and pour in the heavy cream, bringing it to a gentle simmer. Stir in the Italian herbs, crushed red pepper, and tomato puree, cooking until the sauce thickens slightly—this should take about 4-5 minutes.
  4. Incorporate the Smoked Salmon: Gently fold in the smoked salmon, warming it through for another 2 minutes. The salmon should warm up without cooking further.
  5. Combine with Gnocchi: Finally, add the cooked gnocchi to the skillet with the sauce. Toss them to coat evenly, then sprinkle in the freshly grated Parmesan cheese. Season with salt and pepper to taste—don’t be shy!
  6. Serve and Garnish: Immediately plate your Juicy Smoked Salmon Gnocchi, garnishing with extra Parmesan and fresh herbs if desired. Enjoy!

Notes

Make sure your butter and cream are at room temperature for better emulsification. You can substitute heavy cream with half-and-half for a lighter version—but don’t skip the smoked salmon! Store leftovers in an airtight container in the fridge for up to 3 days, reheat gently.