Description
This irresistible juicy smoked salmon gnocchi recipe combines tender gnocchi with a creamy, flavorful sauce infused with cream cheese, fresh dill, white wine, and a hint of spice. Ready in just 30 minutes, this comforting yet elegant dish features sautéed shallots, garlic, and spinach, perfectly complementing the smoky salmon for a delightful meal that’s perfect for weeknights or special occasions.
Ingredients
Scale
Main Ingredients
- 16 ounces gnocchi (fresh or frozen)
- 6 ounces smoked salmon, flaked
- 8 ounces cream cheese (block-style)
- 2 cups fresh spinach
- 1 tablespoon fresh dill
For the Sauce
- 2 tablespoons olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 0.5 teaspoon red chili flakes
- 0.5 cups white wine
- 2 tablespoons tomato paste
- 1 teaspoon Italian seasoning
- 200 ml reserved pasta water (from cooking gnocchi)
- Salt, to taste
- Pepper, to taste
Instructions
- Heat Olive Oil: In a large pan, warm 2 tablespoons of olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté Shallots: Add the finely chopped shallot and sauté for 1-2 minutes until they become soft and translucent, releasing their sweetness.
- Add Garlic and Chili Flakes: Stir in the minced garlic and red chili flakes, cooking for an additional minute to toast the spices and develop flavor.
- Deglaze with White Wine: Pour in the white wine, stirring occasionally, and let it simmer until most of the alcohol evaporates, concentrating the flavors.
- Cook Gnocchi: Meanwhile, bring a large pot of salted water to a boil. Add the gnocchi and cook for 2-3 minutes until they float to the surface, indicating they are done. Reserve 200 ml of the pasta water before draining.
- Add Tomato Paste and Italian Seasoning: Stir in the tomato paste and Italian seasoning to the pan’s sauce base, blending well for a rich taste.
- Incorporate Reserved Pasta Water: Gradually add the reserved pasta water to the sauce, allowing it to simmer gently for about 5 minutes, creating a smooth and slightly thickened sauce.
- Add Spinach: Toss in the fresh spinach and cook for another 2-3 minutes until wilted and tender.
- Melt in Cream Cheese: Add the cream cheese to the pan and stir continuously until fully melted and combined, making the sauce creamy and luscious.
- Combine Gnocchi and Smoked Salmon: Gently fold the cooked gnocchi and flaked smoked salmon into the sauce, mixing carefully to incorporate without breaking the gnocchi.
- Season and Serve: Taste the dish and adjust the seasoning with salt and pepper as needed. Serve immediately while warm for the best flavor and texture.
Notes
- Use fresh or frozen gnocchi; fresh is preferred for the best tender texture.
- Reserve pasta water is key to achieving the perfect sauce consistency.
- Adjust red chili flakes to your preferred spice level or omit for a milder dish.
- Use block-style cream cheese for a richer, creamier sauce compared to spreadable varieties.
- Fresh dill adds brightness but can be omitted if unavailable.
- Ensure not to overcook gnocchi; they’re ready when they float to the surface.
