Healthy Smoked Salmon Gnocchi (Printable View)
A light, flavorful gnocchi dish featuring smoky salmon, fresh greens, and a creamy herb sauce.
# Ingredient List:
→ Gnocchi
01 - 1.1 lbs whole wheat or potato gnocchi, store-bought or homemade
→ Sauce & Vegetables
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 3.5 oz baby spinach, roughly chopped
06 - 0.4 cup low-fat crème fraîche or Greek yogurt
07 - Zest and juice of 1 lemon
08 - 2 tablespoons fresh dill, chopped
09 - Salt and freshly ground black pepper, to taste
→ Smoked Salmon
10 - 5.3 oz smoked salmon, sliced into strips
→ Garnish
11 - 2 tablespoons fresh chives, finely chopped
12 - Extra lemon wedges
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions until they float to the surface, approximately 2 to 3 minutes. Drain thoroughly and set aside.
02 - Heat olive oil in a large nonstick skillet over medium heat. Add minced garlic and chopped shallot, sautéing for 1 to 2 minutes until fragrant and translucent.
03 - Add chopped spinach to the skillet and cook, stirring constantly, until just wilted, about 1 minute.
04 - Reduce heat to low. Stir in crème fraîche or Greek yogurt, lemon zest, and lemon juice. Season with salt, pepper, and half the chopped dill, mixing until well combined.
05 - Add cooked gnocchi to the skillet, tossing gently to coat evenly in the sauce. Warm through for 1 to 2 minutes, ensuring everything is heated through.
06 - Remove from heat. Gently fold in smoked salmon strips, allowing residual heat to warm the salmon without overcooking it.
07 - Divide among serving plates. Sprinkle with remaining dill and fresh chives. Serve immediately with extra lemon wedges on the side.
# Expert Suggestions:
01 -
- The creamy sauce feels luxurious without weighing you down like traditional heavy cream versions
- Everything comes together in under 30 minutes but tastes like restaurant quality comfort food
02 -
- Never cook the smoked salmon directly—it becomes tough and loses that luxurious melt-in-your-mouth texture
- Reserve some pasta water before draining in case your sauce needs thinning, though with this recipe you probably will not need it
03 -
- Pat your smoked salmon dry with paper towels before slicing to prevent excess moisture from making the sauce watery
- Use a microplane for the lemon zest—you get only the fragrant outer oils without any bitter pith