This creamy smoked salmon gnocchi is rich, flavorful, and ready in under 30 minutes—perfect for a quick yet elegant dinner.

1 tablespoon olive oil

1 medium shallot, minced

2 large garlic cloves, finely minced

1/4 teaspoon crushed red pepper (optional, for heat)

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

400 g gnocchi (shelf-stable or fresh)

150 g smoked salmon, torn into bite-sized pieces

Salt and pepper to taste

Fresh parsley or basil for garnish (optional)

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Heat olive oil in a large skillet over medium heat. Add the minced shallot and sauté for 2 minutes until softened.

Stir in the garlic and crushed red pepper; cook for another 30 seconds.

Pour in the white wine and let it simmer for 1–2 minutes to reduce slightly.

Add tomato puree, Italian herbs, and water. Stir well and bring to a gentle simmer.

Stir in the cream cheese until fully melted and smooth.

Add spinach and let it wilt for 1–2 minutes.

Stir in the gnocchi and cook for 3–5 minutes (or according to package instructions), allowing the sauce to thicken and coat the gnocchi.

Gently fold in the smoked salmon and season with salt and pepper to taste.

Remove from heat and garnish with chopped parsley or basil, if desired. Serve hot.

You can substitute white wine with vegetable broth if preferred.

For added richness, sprinkle grated Parmesan cheese before serving.

This dish pairs well with a crisp salad or garlic bread.