Creamy Salmon Gnocchi

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.