Description
Enjoy a comforting and quick-to-make creamy salmon gnocchi dish, featuring tender salmon and pillowy gnocchi in a rich sauce, perfect for impressing family and friends!
Ingredients
Scale
- 1 pound (450g) fresh or frozen gnocchi
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 pound (450g) salmon fillet, skin removed and cut into bite-sized pieces
- 1 cup (240ml) heavy cream
- 1 cup (240ml) vegetable or chicken broth
- 1 cup (100g) fresh spinach, roughly chopped
- 1 teaspoon dried dill (or 1 tablespoon fresh dill, chopped)
- Salt and pepper to taste
- 1/2 cup (50g) grated Parmesan cheese
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Instructions
- If using frozen gnocchi, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions (about 2-3 minutes or until they float). Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for an additional 1-2 minutes.
- Carefully add the salmon pieces to the skillet, season with salt and pepper, and cook for 4-5 minutes until cooked through and flaky. Avoid overcooking.
- Pour in the heavy cream and broth, stirring to combine. Bring to a gentle simmer, allowing the sauce to thicken slightly.
- Add the chopped spinach and dill, stirring until the spinach wilts (about 2-3 minutes). Adjust seasoning with salt and pepper.
- Stir in the grated Parmesan cheese until melted, then squeeze in the lemon juice and mix well.
- Add the cooked gnocchi to the skillet, gently tossing to coat in the sauce. Simmer for an additional 2-3 minutes to absorb flavors.
- Remove from heat and serve in bowls, garnished with chopped parsley. Optionally, sprinkle extra Parmesan on top.
- Enjoy with a side of crusty bread or a simple green salad!
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Feel free to add other vegetables like cherry tomatoes or asparagus for extra nutrition.
- Best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently on the stove, adding a splash of broth or cream to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes