I love how this dish comes together with minimal effort but still tastes like something from a restaurant. The creamy tomato sauce has a subtle heat from red pepper flakes and a burst of flavor from garlic, wine, and herbs. Smoked salmon adds depth and saltiness, while the spinach gives a fresh, healthy touch. It’s a well-rounded, crave-worthy meal in one pan.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon olive oil 1 medium shallot, minced 2 large garlic cloves, finely minced 1/4 teaspoon crushed red pepper 1/3 cup dry white wine (75 ml) 2 tablespoons concentrated tomato puree 1 teaspoon Italian herb blend 1 cup water (200 ml) 100 g fresh spinach leaves (3.5 oz) 180 g cream cheese Note: The recipe is missing some information—I’ll include smoked salmon and gnocchi below to complete it.
150–200 g smoked salmon, torn into bite-sized pieces 400–500 g potato gnocchi
Directions
I heat olive oil in a large skillet over medium heat, then sauté the minced shallot for 2–3 minutes until softened.
I add garlic and crushed red pepper, stirring for about 30 seconds until fragrant.
I pour in the white wine and let it simmer for a minute to reduce slightly.
I stir in the tomato puree, Italian herbs, and water, mixing well.
Once the sauce starts bubbling, I add the cream cheese, stirring until it melts into a smooth sauce.
I toss in the spinach and cook until wilted, about 2 minutes.
I stir in the gnocchi and let them simmer in the sauce for 3–5 minutes, until soft and coated.
Finally, I gently fold in the smoked salmon and cook just long enough to warm it through, about 1–2 minutes.
Servings and timing
This dish serves 4 and takes about 25 minutes from start to finish, making it perfect for a fast, flavorful dinner.
Variations
I sometimes switch out the cream cheese for mascarpone if I want a slightly sweeter, richer sauce. For a more citrusy touch, I add a bit of lemon zest with the salmon. If I want to go lighter, I use low-fat cream cheese and add extra spinach. I’ve also tried it with sun-dried tomatoes or peas for extra color and texture.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use a skillet over low heat and add a splash of water or milk to loosen the sauce. Microwaving works too, but I stir often and reheat gently so the sauce doesn’t split. I don’t recommend freezing this one because the cream sauce can get grainy.
FAQs
Can I use frozen spinach instead of fresh?
Yes, I use frozen spinach when I’m out of fresh. I just thaw and squeeze out excess water before adding it to the sauce.
What kind of smoked salmon works best?
I prefer cold-smoked salmon because it stays tender in the sauce. Hot-smoked salmon works too but has a firmer texture.
Do I have to use wine?
If I don’t want to use wine, I substitute it with vegetable broth or a splash of lemon juice for acidity. It still turns out great.
Can I make this dish ahead of time?
I find it best fresh, but I sometimes prep the sauce in advance and just reheat it with gnocchi and salmon right before serving.
What can I serve with smoked salmon gnocchi?
A crisp green salad or some garlic bread makes a nice side, but honestly, it’s filling enough on its own.
Conclusion
This Juicy Smoked Salmon Gnocchi is my go-to when I want something creamy, comforting, and a bit luxurious in no time. The smoky salmon, creamy tomato sauce, and pillowy gnocchi are a perfect match. It’s easy, delicious, and definitely a recipe I’ll keep coming back to.
