A comforting weeknight dinner
It’s salmon day again in our house and this time I wanted to serve it in a creamy, hearty dish that would be perfect for a busy evening. With a couple of packs of gnocchi sitting in the fridge, the idea of Creamy Salmon Gnocchi came together beautifully.
In less than half an hour, I had comforting bowls of Creamy Salmon Gnocchi ready to serve. It was creamy and rich, with juicy salmon that flaked apart so easily, coated in a sauce made from cream cheese, sun-dried tomatoes, spinach and fresh basil. The gnocchi soaked up all the flavours and the dish felt indulgent yet nutritious at the same time.
Ingredients for Creamy Salmon Gnocchi
I love how a dish like this uses simple ingredients but creates layers of flavour. Here’s what I used:
- Salmon fillets – I had six beautiful salmon strips which worked out perfectly for six portions. The fish is the star here and keeping it juicy is key.
- For marinating – a simple mix of salt, black pepper, paprika powder and garlic granules. These spices bring warmth and depth to the salmon without overpowering its natural flavour.
- Gnocchi – I used shop-bought gnocchi. They’re so handy, quick to cook in just a couple of minutes and perfect for soaking up the creamy sauce.
- Sun-dried tomatoes – these are the special touch in this dish. They give a tangy sweetness and a slightly smoky depth that balances the creaminess of the cheese.
- Baby spinach leaves – I always like to sneak in some greens. The spinach softens just enough in the sauce to add freshness without losing its bright colour.
- Fresh basil leaves – for fragrance and a burst of freshness. I mix some into the sauce and keep a few whole leaves aside for garnish.
- Tomato paste – this adds a lovely richness to the sauce and gives it that deep red-orange colour, making the whole dish more appetising.
- Cream cheese (or soft cheese) – the base of the creamy sauce. It melts beautifully into the stock and coats the gnocchi and salmon.
- Onion and garlic – chopped and minced.
- Chicken stock – this loosens and keeps the sauce savoury.
- Olive oil and butter – for frying, they give the salmon and aromatics a golden flavour.
- Optional chilli flakes – if you want a gentle kick of heat to liven things up.
Preparing the salmon
The first step is to season the salmon. I pat the fillets dry and rub them with a mix of salt, pepper, paprika powder and garlic granules. This simple marinade infuses the fish with flavour while keeping it moist when seared. Leaving the salmon aside to rest for a few minutes allows the seasoning to settle in.
Making the sauce and gnocchi
While the salmon rests, I get on with the other preparation. The onion is chopped finely, the garlic minced, spinach and basil rinsed and sun-dried tomatoes sliced.
I then heat oil and butter in a large pan over medium heat and sear the salmon fillets for about two to three minutes on each side. They should develop and golden crust without drying out. Once cooked, I gently remove them to a plate.
Next I bring a pot of salted water to a boil and drop in the gnocchi. These only need a couple of minutes to cook, when they rise to the surface, they’re done.
While waiting for the gnocchi to be cooked, I return to the same pan I used for the salmon. Using the leftover oil, I fry the onion and garlic until fragrant and golden. I stir in the tomato paste and cook it for a minute to deepen its flavour. Chicken stock goes in next, followed by cream cheese, which I whisk until it melts into a smooth and velvety sauce. Finally, I stir in the sun-dried tomatoes and a handful of chopped basil.
Bringing everything together
The gnocchi is transferred straight from the pot into the sauce with a slotted spoon. This way, a little of the starchy water also joins the sauce, helping it thicken naturally. I ad the baby spinach, which wilts within seconds and then sprinkle Parmesan cheese over the top. At this stage, a pinch of chilli flakes is optional if you like a bit of heat.
The seared salmon fillets are gently placed back in the pan to warm through in the sauce. Once everything is heated, I turn off the hob and get ready to serve.
Serving Creamy Salmon Gnocchi
To serve, I ladle the gnocchi and sauce into bowls, then top each one with a piece of salmon. A little extra Parmesan and a few fresh basil leaves are all that’s needed for garnish. The result is a dish that feels both comforting and elegant – rich and creamy, yet balanced with freshness from the herbs and spinach.
This Creamy Salmon Gnocchi is exactly the kind of recipe I love for weeknights: simple, quick and packed with flavour. In under 30 minutes, you’ve got a complete meal that makes everyone at the table happy.
Love Gnocchi and Pasta recipes?
If you’re a fan of creamy pasta dishes, you can use this recipe and simply swap the gnocchi for your favourite pasta shape – it works beautifully either way. And if, like me, you can’t get enough of gnocchi, have you checked out my Quick and Simple Baked Bacon Gnocchi? It’s another cosy, flavour-packed dish that’s perfect for busy weeknights.
Creamy Salmon Gnocchi
Description
This quick and easy Creamy Salmon Gnocchi brings together juicy salmon fillets, pillowy gnocchi, and a rich cream cheese sauce with sun-dried tomatoes, spinach, and basil. Perfect for busy weeknights, this dish is creamy, flavourful, and utterly satisfying — on the table in less than half an hour.
Ingredients
Instructions
-
Season the salmon
- Mix salt, pepper, paprika and garlic granules.Â
- Rub onto salmon fillets.Â
-
Sear
- Heat olive oil and butter in a pan.Â
- Cook salmon 2-3 minutes each side.
- Set aside.
-
Cook gnocchi
- Boil gnocchi in salted water for 1-2 minutes.Â
-
Make the sauce
- In the salmon pan, fry onion and garlic until fragrant.Â
- Stir in tomato paste.Â
- Add chicken stock, bring to a boil then whisk in cream cheese until smooth.Â
- Stir in sun-dried tomatoes and basil.Â
-
Combine
- Add gnocchi and spinach straight into sauce.Â
- Mix gently, add Parmesan and optional chilli flakes.Â
- Return salmon to pan.
-
Serve
- Spoon into bowls, top with salmon, garnish with Parmesan and fresh basil.Â
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 688.4kcal
- % Daily Value *
- Total Fat 28.15g44%
- Saturated Fat 10.55g53%
- Trans Fat 0.39g
- Cholesterol 123.43mg42%
- Sodium 1073.05mg45%
- Potassium 2147.39mg62%
- Total Carbohydrate 74.17g25%
- Dietary Fiber 8.09g33%
- Sugars 14.64g
- Protein 37.01g75%
- Vitamin A 318.53 mcg
- Vitamin C 47.35 mg
- Calcium 134.59 mg
- Iron 6.76 mg
- Vitamin D 11.17 mcg
- Vitamin E 4.91 mg
- Vitamin K 138.97 mcg
- Thiamin 0.81 mg
- Riboflavin 0.76 mg
- Niacin 16.28 mg
- Vitamin B6 1.27 mg
- Folate 137.84 mcg
- Vitamin B12 3.38 mcg
- Phosphorus 541.4 mg
- Magnesium 144.67 mg
- Zinc 2.11 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
