Healthy Smoked Salmon Gnocchi

Last winter, after a long week of work that blurred into weekends, I found myself craving something that felt luxurious but wouldn't leave me heavy. This gnocchi dish came together on a rainy Friday evening when the smoked salmon in my fridge met a fresh bag of potato dumplings from the market.

I first made this for my sister when she came over to catch up, and she was halfway through her bowl before she even looked up. The combination of silky salmon, bright lemon, and tender gnocchi has become our go-to celebration meal for small wins and good news.

Ingredients

• 500 g whole wheat or potato gnocchi: Store-bought works perfectly here, but if you can find fresh from a local pasta maker, the texture difference is remarkable
• 1 tablespoon olive oil: Just enough to sauté the aromatics without making the sauce feel heavy
• 2 cloves garlic, minced: Fresh garlic, not jarred, makes all the difference in the base flavor
• 1 small shallot, finely chopped: Shallots bring a gentler sweetness than onions, which lets the salmon shine
• 100 g baby spinach, roughly chopped: The spinach wilts into the sauce, adding color and nutrition without overpowering
• 100 ml low-fat crème fraîche or Greek yogurt: This creates the creamy base while keeping things lighter than traditional cream sauces
• Zest and juice of 1 lemon: The acid cuts through the richness and brightens every bite
• 2 tablespoons fresh dill, chopped: Dill and smoked salmon are classic partners for good reason
• Salt and freshly ground black pepper: Taste as you go since the salmon already brings saltness
• 150 g smoked salmon, sliced into strips: Look for cold-smoked salmon with a good balance of smoke and salt
• 2 tablespoons fresh chives, finely chopped: These add a mild onion bite and bright pop of green on top
• Extra lemon wedges: For serving, letting everyone add an extra squeeze if they love citrus

Instructions

Cook the Gnocchi:

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, about 2 to 3 minutes. Drain and set aside, reserving a splash of pasta water in case you need to loosen the sauce later.

Sauté the Aromatics:

Heat olive oil in a large nonstick skillet over medium heat. Add garlic and shallot, sautéing for 1 to 2 minutes until fragrant and translucent, taking care not to brown the garlic.

Wilt the Spinach:

Add the chopped spinach to the skillet and cook, stirring constantly, until just wilted but still vibrant, about 1 minute.

Build the Sauce:

Reduce heat to low and stir in the crème fraîche or Greek yogurt, lemon zest, and lemon juice. Season with salt, pepper, and half the dill, letting everything meld together gently.

Combine Everything:

Add the cooked gnocchi to the skillet and toss gently to coat in the sauce. Warm through for 1 to 2 minutes, adding a splash of pasta water if the sauce seems too thick.

Add the Salmon:

Remove from heat and fold in the smoked salmon strips, letting the residual heat warm the fish gently without cooking it further.

Finish and Serve:

Divide among plates and sprinkle with the remaining dill and chives. Serve with extra lemon wedges on the side for squeezing.

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This recipe has become my answer to impromptu dinner invitations. There is something about the combination of tender gnocchi and smoky salmon that makes even a Tuesday night feel like a small occasion worth celebrating.

Making It Your Own

Once you have the basic technique down, this recipe adapts beautifully to what you have on hand. Arugula brings a peppery kick that stands up to the smoked fish, while kale adds heartiness for colder months.

Pairing Suggestions

A crisp white wine like Sauvignon Blanc or Pinot Grigio cuts through the creaminess while complementing the salmon. For a non-alcoholic option, sparkling water with a twist of lemon works beautifully.

Make Ahead Tips

You can chop all your aromatics and measure out the sauce components up to a day in advance. Keep everything refrigerated in separate containers, and the actual cooking comes together in minutes.

• The gnocchi cooks so quickly that boiling water is the longest step, so start that first
• If you are serving a crowd, double the sauce but keep the salmon amount the same since it is so flavorful
• Leftovers reheat surprisingly well for lunch the next day, though the salmon will be more cooked

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There is a quiet joy in a dish that feels indulgent but comes together so simply. I hope this recipe finds its way into your own rotation of quick comfort meals.

Recipe Q&A

→ How do I cook gnocchi properly?

Bring salted water to a boil and cook gnocchi until they float, usually 2-3 minutes. Drain gently to avoid breaking them.

→ Can I substitute the spinach with other greens?

Yes, arugula or kale works well as alternatives, offering different flavors and textures.

→ What is the best way to warm smoked salmon in this dish?

Fold smoked salmon strips into the warm gnocchi off the heat to preserve its silky texture without overcooking.

→ Can I make this dish dairy-free?

Use plant-based yogurt or omit the crème fraîche for a lighter, dairy-free variation without compromising creaminess.

→ What herbs complement smoked salmon and gnocchi?

Fresh dill and chives enhance the smoky flavor and add bright, fresh notes to the dish.