Description

This comforting dish features tender potato gnocchi enveloped in a rich, creamy tomato-infused sauce. Flaky pieces of cooked salmon are gently folded in, alongside vibrant wilted spinach, creating a harmonious blend of savory flavors and satisfying textures. Finished with a sprinkle of fresh parsley and a hint of red pepper flakes, this meal offers a delightful and elegant experience.

Ingredients

Scale

1 lb (450g) potato gnocchi
2 salmon fillets (about 6 oz/170g each), skin removed
1 tbsp olive oil
1 tbsp unsalted butter
1 small onion or 2 shallots, finely chopped
2 cloves garlic, minced
1/2 cup (120ml) vegetable broth
1/4 cup (60g) tomato paste
1 cup (240ml) heavy cream
5 oz (140g) fresh spinach
Salt and freshly ground black pepper to taste
1/4 tsp red pepper flakes (optional, for garnish)
2 tbsp fresh parsley, chopped (for garnish)

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Instructions

**Cook Salmon:** Pat salmon fillets dry and season with salt and pepper. Heat 1 tbsp olive oil in a large skillet over medium heat. Cook salmon for 4-5 minutes per side, or until cooked through and easily flakes with a fork. Remove from skillet, let cool slightly, then flake into bite-sized pieces. Set aside.
**Cook Gnocchi:** Bring a large pot of salted water to a boil. Add gnocchi and cook according to package directions, usually 2-3 minutes, or until they float to the surface. Drain, reserving 1/2 cup of the gnocchi cooking water.
**Sauté Aromatics:** In the same skillet (or a clean one), melt 1 tbsp butter over medium heat. Add chopped onion or shallots and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
**Build the Sauce:** Stir in the tomato paste and cook for 1 minute, stirring constantly. Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce heat to low and stir in the heavy cream. Season the sauce with salt and pepper to taste.
**Combine:** Add the cooked gnocchi, flaked salmon, and fresh spinach to the sauce. Gently toss until the spinach wilts and everything is well coated. If the sauce is too thick, add a splash of the reserved gnocchi cooking water until desired consistency is reached.
**Serve:** Divide the creamy salmon gnocchi among serving bowls. Garnish with fresh chopped parsley and a sprinkle of red pepper flakes, if using. Serve immediately.

Notes

For a richer flavor, use a good quality tomato paste.

Do not overcook the gnocchi; they should be tender but not mushy.

Gently fold in the salmon to keep the flakes intact.

A squeeze of fresh lemon juice at the end can brighten the flavors.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Prep Time: 15 minutes
Cook Time: 25 minutes

Nutrition

Calories: 650
Fat: 35g
Carbohydrates: 50g
Protein: 35g