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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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
