Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Salmon Gnocchi in Tomato Spinach Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 5 reviews

This creamy salmon gnocchi recipe combines tender salmon fillets with pillowy gnocchi in a luscious tomato cream sauce, enriched with fresh spinach and aromatic herbs. Ready in under 30 minutes, it’s a flavorful and elegant meal perfect for two.

  • Total Time: 25 minutes
  • Yield: 2 servings

Ingredients

Salmon and Oil

  • 2 tsp neutral flavoured oil
  • 2 salmon fillets

Vegetables and Aromatics

  • 1 small/medium onion, peeled and chopped
  • 1 clove garlic, peeled and chopped
  • 1 handful spinach leaves, stems removed
  • basil leaves, for garnish

Herbs and Seasonings

  • ½ tsp dried oregano
  • ½ tsp dried thyme
  • ½ tsp chilli flake
  • ½ lemon juice (only)
  • Black pepper, to taste

Liquids and Other Ingredients

  • 220 ml stock (fish or chicken, about 1 scant cup)
  • 250 g gnocchi
  • 100 ml double cream
  • 2 tbsp tomato puree

Instructions

  1. Cook the Salmon: Heat 2 tsp of neutral flavoured oil in a pan over medium heat. Place the salmon fillets in the pan and cook undisturbed for 3 minutes. Flip the fillets and cook for another 3 minutes on the other side until just cooked through.
  2. Prepare Aromatics: While the salmon cooks, peel and chop the onion and garlic to be added later.
  3. Rest the Salmon: Remove the cooked salmon from the pan and place in a covered dish to keep warm and allow residual cooking. Wipe out the pan to prepare for the sauce.
  4. Sauté Onion and Garlic: Add a little fresh oil to the wiped pan. Sauté the chopped onion for 2 minutes until soft. Add the garlic, oregano, and thyme, and cook for an additional minute to release their aroma.
  5. Simmer Gnocchi: Pour in the 220 ml stock and add the 250 g gnocchi. Cover the pan and simmer gently for 5 minutes, allowing the gnocchi to cook through.
  6. Flake the Salmon: While the gnocchi simmers, flake the rested salmon into bite-sized pieces, ready to be added back to the dish.
  7. Add Cream and Tomato: Stir in 100 ml double cream, 2 tbsp tomato puree, ½ tsp chilli flake, and the juice of half a lemon. Bring the mixture to a gentle simmer, stirring well to create a creamy tomato sauce.
  8. Cook the Spinach: Add the spinach leaves (with bulky stems removed) to the pan. Cover and cook for 2–3 minutes until wilted. Stir and cook for an additional minute if needed to tenderize the spinach fully.
  9. Combine and Serve: Gently fold the flaked salmon into the creamy gnocchi mixture, distributing it evenly. Season with freshly cracked black pepper to taste. Serve garnished with fresh basil leaves for a burst of herbal freshness.

Notes

  • Use fish or chicken stock according to preference; fish stock enhances the salmon flavor.
  • Ensure not to overcook the salmon during initial frying to keep it tender when folded in later.
  • Spinach stems can be tough; it’s best to remove bulky stems before adding.
  • Adjust chilli flakes quantity based on spice tolerance.
  • For a lighter version, consider using single cream instead of double cream, but the sauce will be less rich.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Italian-inspired

Find it online: https://dishiary.com/creamy-salmon-gnocchi-in-tomato-spinach-sauce-recipe/