If you’re looking for a cozy yet impressive dinner, this Salmon and Gnocchi with Sun-Dried Tomato Cream Sauce Recipe is a total winner. I absolutely love how the rich, velvety sauce blends perfectly with tender gnocchi and flaky salmon, making it a meal that feels special without hours in the kitchen. Whenever I make it, it’s a hit whether it’s a weeknight treat or a casual weekend dinner with friends.
What makes this dish stand out is its balance of flavors—the smoky paprika on the salmon, the fresh basil, and the tangy sun-dried tomatoes in a creamy tomato sauce that clings beautifully to every bite of gnocchi. You’ll find that it’s surprisingly simple to pull together, yet it tastes like something from a restaurant. Plus, it’s a meal that keeps everyone happy and the leftovers (if you have any!) reheat perfectly.
Why You’ll Love This Recipe
- Rich Flavor Harmony: The combination of smoky salmon and tangy sun-dried tomato cream sauce creates a mouthwatering experience you won’t forget.
- Quick & Simple: Despite looking fancy, this dish cooks up in about 30 minutes—perfect for busy days when you want something special.
- Versatile & Crowd-Pleasing: Whether it’s a family dinner or impressing guests, this recipe adapts well and often leaves everyone asking for seconds.
- Comfort Food Upgrade: Gnocchi is such a comforting pasta alternative, and paired with salmon, it feels indulgent yet wholesome.
Ingredients You’ll Need
Every ingredient in this Salmon and Gnocchi with Sun-Dried Tomato Cream Sauce Recipe has a role in building its rich texture and deep flavors, so picking quality items makes a noticeable difference. Don’t worry—most are pantry staples or easy to find at the store, and fresh gnocchi brings the dish to life.
- Salmon Fillets: I like using boneless, skinless fillets close to room temperature for even cooking and easy seasoning.
- Smoked Paprika & Dried Oregano: These spices give the salmon its smoky, earthy kick—essential for that charred flavor.
- Garlic Powder & Cayenne Pepper: Adds subtle warmth and complexity without overwhelming the fish.
- Olive Oil & Unsalted Butter: A combo that browns the salmon beautifully while keeping it moist and flavorful.
- Garlic & Chili Flakes: These bring a gentle heat and aromatic base to the sauce.
- Tomato Puree: Thickens and deepens the sauce; tomato paste works well if you can’t find puree.
- Chicken Stock: Adds savory depth; vegetable stock works too if you prefer.
- Cream Cheese: At room temp, it blends smoothly to create that luscious creamy texture.
- Sun-Dried Tomatoes: Thinly sliced for bursts of tangy sweetness in every bite.
- Parmesan Cheese: Freshly grated, it enriches the sauce and adds a subtle nuttiness.
- Fresh Basil: Finely diced for fresh herbal brightness that balances the creaminess.
- Baby Spinach Leaves: Added at the end for color and mild earthiness; large stalks removed for tenderness.
- Fresh Gnocchi: They cook quickly and soak up sauces beautifully, making them the perfect partner for this dish.
Variations
I love how flexible this Salmon and Gnocchi with Sun-Dried Tomato Cream Sauce Recipe can be—you can tweak it to fit your mood or what you have on hand. Here are a few ideas that I’ve personally tried and enjoyed.
- Vegetarian Option: Swap the salmon for grilled mushrooms or pan-seared halloumi, making a hearty meatless meal that still packs flavor.
- Spice Level Adjustment: If you like it milder, reduce the chili flakes or leave them out altogether; for extra kick, add more or a dash of hot sauce.
- Herb Swaps: Try fresh thyme or parsley instead of basil for a different herbal twist that keeps the sauce fresh.
- Gnocchi Substitutes: Regular pasta or small boiled potatoes work well if you can’t find gnocchi—just adjust cooking times accordingly.
How to Make Salmon and Gnocchi with Sun-Dried Tomato Cream Sauce Recipe
Step 1: Season and Sear the Salmon
Start by mixing the smoked paprika, oregano, garlic powder, salt, pepper, and cayenne together—this seasoning blend makes the salmon incredibly flavorful. Sprinkle it evenly on both sides of your fillets. Heat the olive oil in a large non-stick skillet over medium-high, then add the salmon. Let it crisp up for 3 minutes without moving it; that char is essential. Flip, cook for 2 minutes more, then add butter to the pan and baste the salmon for another minute. I like to keep the heat balanced so it’s nicely browned but not burnt. This step is key to getting that perfect texture and flavor.
Step 2: Build the Sun-Dried Tomato Cream Sauce
Remove the salmon to rest on a plate, which allows it to finish cooking gently. Drop the heat to low-medium, then toss in diced garlic and chili flakes—watch these closely so the garlic softens without browning too much. Stir in the tomato puree and fry everything for about a minute to deepen the flavors. Pour in the chicken stock and whisk in cream cheese until smooth—this makes the sauce rich and silky. Add parmesan, sun-dried tomatoes, and fresh basil, stirring to combine. Lastly, pour any juices released by the resting salmon back into the sauce along with the spinach. Cook just until the spinach wilts; this adds freshness and balances the creaminess.
Step 3: Cook the Gnocchi and Combine
While the sauce is coming together, bring a large pot of salted water to a boil. Add the fresh gnocchi and cook for just about 1 minute — this par-cooks them and gets rid of extra starch for a better sauce consistency. Using a slotted spoon, transfer the gnocchi directly into the pan with your sauce. Stir gently while the gnocchi finishes cooking and the sauce thickens. If the sauce looks too thick, a splash of the gnocchi cooking water helps loosen it while keeping it creamy. Check seasoning and adjust with salt or pepper as needed. If you like, pop the salmon back on top for a minute to warm through before serving.
Pro Tips for Making Salmon and Gnocchi with Sun-Dried Tomato Cream Sauce Recipe
- Perfect Salmon Temperature: Let your salmon come to room temperature before cooking to ensure even cooking from edge to center, which really helps avoid dryness.
- Gnocchi Timing: I learned it’s best to par-cook gnocchi just briefly and finish them in the sauce to get that soft-yet-structured bite and avoid them falling apart.
- Sauce Consistency Trick: Use reserved gnocchi water to loosen the sauce gently; its starch content helps the sauce cling beautifully instead of getting watery.
- Basting Butter Magic: Basting salmon with butter at the end creates the subtle nutty flavor and gives it that beautiful golden sheen—don’t skip it!
How to Serve Salmon and Gnocchi with Sun-Dried Tomato Cream Sauce Recipe
Garnishes
For garnishes, I usually sprinkle extra fresh basil and a little freshly grated Parmesan right before serving. A drizzle of high-quality olive oil adds a lovely sheen and richness. Sometimes I add a few lemon wedges on the side to brighten things up—just a quick squeeze adds that perfect acidic balance to cut through the creaminess.
Side Dishes
This dish stands well on its own, but I love pairing it with something crisp like a simple arugula salad dressed with lemon vinaigrette. Roasted asparagus or steamed green beans with a touch of garlic also complement the creaminess wonderfully without overwhelming the plate.
Creative Ways to Present
I’ve tried plating this Salmon and Gnocchi with Sun-Dried Tomato Cream Sauce Recipe in shallow bowls for a pretty rustic look that’s perfect for a casual dinner party. For special occasions, serving it family-style on a large platter garnished with fresh basil creates a warm, inviting vibe that encourages sharing and seconds.
Make Ahead and Storage
Storing Leftovers
I like to store leftovers in an airtight container in the fridge for up to 2 days—you’ll find the flavors meld even more after a night. Just be careful not to keep it too long, as gnocchi can get softer over time.
Freezing
Freezing this dish works okay if you separate the salmon from the gnocchi and sauce. The salmon freezes best wrapped tightly to avoid drying out, while the gnocchi and sauce freeze together in a sealed container. I’d recommend thawing in the fridge overnight for best results.
Reheating
Reheat gently on the stove over low heat, adding a splash of water or cream to refresh the sauce’s creaminess. Avoid microwaving if you can, as it tends to dry out the salmon and gnocchi texture.
FAQs
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Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon, but be sure to thaw it completely and pat it dry before cooking. This helps get a nice sear and prevents steaming in the pan.
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What kind of gnocchi works best?
Fresh gnocchi is ideal because it cooks quickly and absorbs the sauce well, but store-bought frozen gnocchi also works—just adjust the cooking times slightly based on package instructions.
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Can I make this recipe dairy-free?
To make a dairy-free version, substitute cream cheese with a plant-based alternative and use olive oil instead of butter for cooking the salmon. Just keep in mind the sauce texture will differ slightly.
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How do I know when the salmon is perfectly cooked?
Look for the salmon to change color from deep pink to a lighter pink on the outside, and it should flake slightly without feeling dry. It’s best to slightly undercook it as it will continue cooking while resting.
Final Thoughts
I can’t recommend this Salmon and Gnocchi with Sun-Dried Tomato Cream Sauce Recipe enough—it’s one of those dishes I keep coming back to whenever I want something tasty, quick, and a bit more special. Cooking it feels like a little celebration in the kitchen, and sharing it with family or friends always makes me smile. Give it a try—you’ll love how effortlessly impressive it is, and I’m pretty sure it might become a favorite dinner rotation for you too!
Print
Salmon and Gnocchi with Sun-Dried Tomato Cream Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Italian
- Diet: Halal
Description
This delicious Salmon and Gnocchi recipe combines perfectly seared, seasoned salmon with a creamy, flavorful tomato and cream cheese sauce enriched with sun-dried tomatoes, fresh basil, and spinach. The gnocchi is gently cooked and then finished in the pan to absorb the richness of the sauce, creating a comforting and elegant meal that is ready in just 30 minutes.
Ingredients
Salmon
- 4x 120-150g / 4-5oz boneless skinless salmon fillets, brought close to room temperature
- 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 and Sauce
- 2-3 cloves garlic, finely diced
- 1/8 – 1/4 tsp chili flakes
- 1 tbsp tomato puree (tomato paste in US)
- 240ml / 1 cup chicken stock
- 120g / 4oz cream cheese, at room temperature
- 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 to create the salmon seasoning. Evenly sprinkle this mixture over both sides of the salmon fillets to ensure full flavor coverage.
- Sear 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 bottoms are lightly charred and crispy. Carefully flip the fillets and cook for an additional 2 minutes. Then add 1 tablespoon of unsalted butter and baste the fillets for 1 more minute until they are just nearly cooked through with a light char on both sides. Adjust heat slightly to avoid burning. Remove the salmon and set aside to rest.
- Prepare the Sauce Base: Reduce heat to low-medium. Add finely diced garlic and chili flakes to the pan, frying gently until the garlic begins to color but does not burn. Stir in the tomato puree and fry for 1 minute to intensify the flavor.
- Add Liquids and Creaminess: Pour in the chicken stock and whisk in the cream cheese until fully blended into a smooth sauce. Stir in the grated Parmesan, thinly sliced sun-dried tomatoes, and finely diced fresh basil. Add in any juices that have collected from the resting salmon to enrich the sauce further.
- Wilt the Spinach: Stir the baby spinach leaves into the sauce and cook for 1-2 minutes until the spinach starts to wilt, releasing water to help thin the sauce for a perfect consistency.
- Cook the Gnocchi: While the sauce is cooking, bring a large pot of salted water to a boil. Add the fresh gnocchi and cook for 1 minute, just enough to partially cook and remove starch without becoming fully done. Use a slotted spoon to transfer gnocchi directly into the sauce pan.
- Finish the Dish: Stir the gnocchi into the sauce, allowing it to finish cooking and the sauce to thicken. If needed, add a splash of leftover gnocchi cooking water to loosen the sauce without diluting flavor. Check seasoning and adjust if necessary. Return the salmon to the pan on top of the gnocchi and warm through for an additional minute if desired.
- Serve and Enjoy: Plate the gnocchi with sauce and place the salmon fillets on top. Serve immediately to enjoy this rich, comforting dish at its best.
Notes
- Salmon: Use larger fillets if desired but increase cooking time slightly to ensure doneness. Adjust the stove temperature to medium if the salmon chars too quickly. Aim to slightly undercook as it will continue to cook while resting. The color of the cooked salmon changes from deep pink to a lighter pink when done.
- Gnocchi: Cooking gnocchi for 1 minute instead of the usual 2 keeps it partly cooked and ready to finish in the sauce, preventing overcooking. Do not discard the leftover gnocchi water as it helps emulsify and thin the sauce without diluting it.
- Consistency: The sauce may be thick initially when adding spinach, but as the spinach wilts and releases water, the sauce thins beautifully. The gnocchi water also helps achieve the perfect saucy yet thick consistency without becoming watery.
- Calories: Nutritional values are calculated for the whole recipe divided by 4 servings.
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg
