Salmon and Gnocchi in Creamy Sun-Dried Tomato Sauce Recipe

I absolutely love this Salmon and Gnocchi in Creamy Sun-Dried Tomato Sauce Recipe because it combines the best of both worlds: the tender, flaky richness of salmon with those pillowy gnocchi dumplings, all wrapped in a luscious, tangy sauce. It’s such a comforting dish that feels fancy enough for a weekend dinner but comes together quickly enough for a busy weeknight.

When I first tried this recipe, I was blown away by how the sun-dried tomato sauce perfectly balances the smoky paprika on the salmon, and the cream cheese gives everything a velvety finish. Whether you’re cooking for family or impressing guests, this Salmon and Gnocchi in Creamy Sun-Dried Tomato Sauce Recipe really hits the spot every time.

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Ingredients You’ll Need

Each ingredient in this Salmon and Gnocchi in Creamy Sun-Dried Tomato Sauce Recipe plays an important role in building layers of flavor and texture. Picking fresh salmon and good-quality sun-dried tomatoes can make a big difference, so keep an eye out for those. Also, using fresh gnocchi is a game changer here if you can find it!

• Salmon Fillets: Choose boneless, skinless fillets close to room temperature to ensure even cooking and tenderness.
• Smoked Paprika & Dried Oregano: These spices give the salmon a lovely smoky and herby flavor, perfectly balanced with the sauce.
• Garlic Powder & Cayenne Pepper: Adds a subtle warmth and depth without overpowering the dish.
• Olive Oil & Unsalted Butter: Together, they help sear the salmon and add a rich finish when basting.
• Fresh Garlic & Chilli Flakes: These punch up the sauce with just the right hint of heat and garlic aroma.
• Tomato Puree (Tomato Paste): Concentrated tomato flavor is essential for that tangy, umami-rich base in the sauce.
• Chicken Stock: Makes the sauce flavorful and keeps it from becoming heavy.
• Cream Cheese: Brings the creamy, smooth texture everyone loves here.
• Sun-Dried Tomatoes: Thinly sliced, they add chewy bursts of intense tomato sweetness that contrast beautifully with the cream.
• Parmesan Cheese: Grated fresh for salty, nutty richness throughout the sauce.
• Fresh Basil: Adds freshness and a pop of herbal brightness as a final touch.
• Baby Spinach Leaves: Optional, but I love how they wilt into the sauce, adding color and a slight earthiness.
• Fresh Gnocchi: I recommend fresh over frozen for the best texture and taste; it finishes cooking right in the sauce for maximum flavor absorption.

Variations

One of the things I love about this Salmon and Gnocchi in Creamy Sun-Dried Tomato Sauce Recipe is how easy it is to tailor it to your preferences. I often switch things up slightly depending on what I have on hand or dietary needs—feel free to get creative and make it your own!

• Swap Salmon for Chicken: For a milder protein, I’ve made this with chicken breast seasoned the same way, and it works beautifully with the sauce.
• Use Dairy-Free Options: I’ve replaced cream cheese with a cashew-based cream for a lactose-free version, and the sauce still came out rich and creamy.
• Spicier Kick: If you like heat, adding a little extra chilli flakes or a dash of hot sauce to the sauce amps up the flavor wonderfully.
• Vegetarian Version: Omitting the salmon and increasing the spinach or adding mushrooms creates a hearty vegetarian meal everyone’ll enjoy.

How to Make Salmon and Gnocchi in Creamy Sun-Dried Tomato Sauce Recipe

Step 1: Season and Sear the Salmon to Perfection

Mix the smoked paprika, oregano, garlic powder, salt, black pepper, and cayenne pepper in a small bowl. Sprinkle this seasoning evenly over both sides of your salmon fillets — this step sets the flavor foundation. Heat the olive oil over medium-high heat in a large non-stick pan, then place your fillets skinless-side down (or just side down since skinless). Let them cook undisturbed for about 3 minutes until nicely charred underneath. Flip carefully and cook for another 2 minutes on the other side.

Now add the butter and spoon it over the salmon—this basting trick adds richness while helping the fillets finish cooking gently. Keep an eye on the heat to avoid burning the spices; a lower temperature might be needed if the fillets start to blacken too fast. I like to take the salmon off the heat slightly underdone because it continues cooking as it rests, so the inside stays juicy and tender.

Step 2: Build the Creamy Sun-Dried Tomato Sauce

Reduce the heat to low-medium. In the same pan (no need to clean!), add your diced garlic and chilli flakes. Let the garlic cook just until it starts to turn golden—this brings out a wonderful aroma, but don’t let it burn or it’ll taste bitter. Stir in the tomato puree and cook for about a minute to deepen the flavor.

Next, pour in the chicken stock, then whisk in the cream cheese until you have a smooth, creamy sauce. Stir through the grated Parmesan, sun-dried tomatoes, and fresh basil for flavor layers. Pour any resting juices from the salmon back in along with the baby spinach leaves. Cook gently for 1-2 minutes until the spinach just starts wilting — this helps loosen the sauce and builds texture.

Step 3: Finish Cooking Gnocchi in the Sauce

While the sauce simmers, bring a large pot of salted water to a boil. Add the fresh gnocchi and cook for about 1 minute — this is less than usual because they’ll finish cooking in the sauce, which infuses them with flavor. Using a slotted spoon, transfer the gnocchi directly from the water into the pan with the sauce. Stir gently until the sauce thickens and the gnocchi is tender but not mushy. If the sauce feels too thick, add a splash of the reserved gnocchi water to loosen it without watering it down.

Give everything a final taste and adjust salt and pepper as needed. If you like, you can nestle the salmon fillets back into the pan for a minute or so to warm through before serving.

How to Serve Salmon and Gnocchi in Creamy Sun-Dried Tomato Sauce Recipe

Garnishes

I like to finish this dish with a sprinkle of extra freshly grated Parmesan and a few fresh basil leaves for color and fragrance. A light drizzle of good quality olive oil adds a glossy shine and a boost of richness. Sometimes I’ll add a crack of black pepper and a tiny pinch of lemon zest to brighten everything up — it really wakes up the flavors beautifully.

Side Dishes

Since the Salmon and Gnocchi in Creamy Sun-Dried Tomato Sauce Recipe is a one-pan, hearty dish, I usually serve it alongside simple steamed green beans or a crisp mixed salad with a light vinaigrette to cut through the richness. Sometimes roasted asparagus or garlic sautéed kale works well too if you want something warm and green on the plate.

Creative Ways to Present

For special occasions, I’ve plated the salmon whole on the bed of gnocchi with a drizzle of extra sauce artfully spooned around the edges. Adding edible flowers or microgreens on top makes it feel restaurant-quality at home. You can also serve it family style in the pan so everyone can help themselves around the table — it’s always a hit that way!

Make Ahead and Storage

Storing Leftovers

I like to store leftovers in an airtight container in the refrigerator for up to 2 days. The sauce holds up well, though the gnocchi will soak up some liquid and soften a bit more. To keep it fresh, I avoid mixing in the salmon until serving again.

Freezing

Freezing this Salmon and Gnocchi in Creamy Sun-Dried Tomato Sauce Recipe isn’t my top choice because the texture of gnocchi can change upon thawing. However, if you do freeze it, flash freeze the gnocchi and sauce separately, and thaw gently overnight in the fridge before reheating.

Reheating

To reheat, I prefer gently warming the sauce and gnocchi in a pan over low heat with a splash of water or stock to loosen the sauce. Add the salmon at the very end just to warm through without drying it out. The stove method helps keep everything creamy and fresh-tasting compared to the microwave.

FAQs

Final Thoughts

This Salmon and Gnocchi in Creamy Sun-Dried Tomato Sauce Recipe has become one of my go-to dishes because it’s simple, comforting, and impressive all at once. I love how it feels special without being complicated so you can enjoy a delicious dinner without the stress. Honestly, once you try this at home, you’ll find it’s a recipe that keeps making repeat appearances—your family and guests will thank you!

Salmon and Gnocchi in Creamy Sun-Dried Tomato Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 90 reviews

• Author: Megane
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Frying
• Cuisine: Italian-inspired

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Description

This Salmon and Gnocchi recipe combines tender pan-fried salmon fillets with a creamy, flavorful gnocchi sauce made from garlic, sun-dried tomatoes, cream cheese, and fresh spinach. The dish is quick to prepare, hearty, and perfect for a delicious weeknight dinner with a balance of protein and comforting carbs.

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Ingredients

Salmon

• 4x 120-150g / 4-5oz boneless skinless Salmon Fillets, brought close to room temp
• 3/4 tsp Smoked Paprika
• 3/4 tsp Dried Oregano
• 1/2 tsp Garlic Powder
• 1/4 – 1/2 tsp Salt
• 1/4 tsp Black Pepper
• 1/8 tsp Cayenne Pepper
• 1/2 tbsp Olive Oil
• 1 tbsp Unsalted Butter

Gnocchi

• 2-3 cloves Garlic, finely diced
• 1/8 – 1/4 tsp Chilli Flakes
• 1 tbsp Tomato Puree (Tomato Paste in US)
• 240ml / 1 cup Chicken Stock
• 120g / 4oz Cream Cheese, at room temp
• 120g / 4oz Sun Dried Tomatoes, thinly sliced
• 20g / 1/4 cup freshly grated Parmesan
• 2 tbsp finely diced Fresh Basil
• 90g / 3oz Baby Spinach Leaves, large stalks removed if desired
• 500g / 1lb fresh Gnocchi

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Instructions

1. Season the Salmon: In a small pot or bowl, combine smoked paprika, dried oregano, garlic powder, salt, black pepper, and cayenne pepper. Evenly sprinkle this seasoning mixture over both sides of the salmon fillets to ensure full flavor coverage.
2. Cook the Salmon: Heat 1/2 tablespoon olive oil in a large non-stick pan over medium-high heat. Add the salmon fillets and fry for 3 minutes until the bottom side is lightly charred and crisp. Carefully flip the fillets and fry for another 2 minutes. Add 1 tablespoon unsalted butter to the pan and baste the salmon for an additional 1 minute until just cooked through and with a light char on both sides. Adjust heat as needed to avoid burning the seasoning.
3. Set Salmon Aside: Remove the salmon fillets from the pan and place them on a plate to rest. Lower the heat on the pan to low-medium to prepare for the sauce.
4. Sauté Garlic and Chili: Add finely diced garlic and chilli flakes to the pan and fry gently until the garlic just begins to color, being careful not to burn it. Then stir in the tomato puree and cook for 1 minute to develop the flavor.
5. Make the Creamy Sauce: Pour in 240ml of chicken stock, then whisk in the cream cheese until fully blended and smooth. Stir in the grated parmesan, sun dried tomatoes, and fresh basil. Add in any juices released from resting the salmon as well as the baby spinach leaves, stirring for 1-2 minutes until the spinach starts to wilt and the sauce thickens slightly.
6. Cook the Gnocchi: Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook for 1 minute to partly cook and remove excess starch. Using a slotted spoon, transfer the gnocchi directly into the pan with the sauce.
7. Finish the Dish: Stir the gnocchi into the sauce to finish cooking and thicken the sauce further. Add a splash of reserved gnocchi cooking water if needed to loosen the sauce while keeping it thick and saucy. Check seasoning and adjust with salt or pepper as desired.
8. Serve: Optionally place the salmon fillets back on top of the gnocchi in the pan to warm through for a minute. Serve immediately and enjoy this rich and delicious meal.

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Notes

• Salmon: Use larger fillets if desired but increase cooking time accordingly. Keep stove temperature moderate to prevent burning the salmon’s seasoning. Slightly undercook the fillets as they will carry on cooking while resting.
• Gnocchi: Partly cooking the gnocchi for 1 minute reduces starch and avoids waterlogging the sauce. Do not discard the leftover gnocchi water as it is useful for adjusting sauce consistency without thinning flavor.
• Consistency: The sauce thickens as the spinach wilts and is further thinned by the spinach’s released water and leftover gnocchi water. Aim for a thick but saucy texture, not watery.
• Calories: Nutritional values are calculated per serving with the full recipe divided by 4 portions.

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Nutrition

• Serving Size: 1 serving (approx. 1 salmon fillet with 1/4 recipe gnocchi and sauce)
• Calories: 560 kcal
• Sugar: 4 g
• Sodium: 680 mg
• Fat: 34 g
• Saturated Fat: 12 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 32 g
• Fiber: 3 g
• Protein: 38 g
• Cholesterol: 110 mg