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
Scale
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
