This Creamy Gnocchi with Salmon and Spinach is a an easy one-pan dinner that comes together in just 30 minutes, making it perfect for busy weeknights, when you want something comforting, without spending ages in the kitchen. Soft potato gnocchi, tender salmon pieces and spinach are cooked in a creamy parmesan sauce that is absolutely delicious!
Whether you are looking for a new way to cook salmon, or you simply need a quick comforting dinner for you family, this one-pan creamy salmon and spinach gnocchi is worth adding to your weekly rotation.
I use store-bought gnocchi for convenience, but you can also use homemade gnocchi if you like, I have homemade sweet potato gnocchi and homemade ricotta gnocchi that would work just as well.
And the best part about this recipe is that everything is cooked in one pot, saving time on washing up and having to clean the kitchen afterwards.
The sauce is surprisingly light, rather than rich and heavy, and it compliments the salmon wonderfully well. You can use any other fish if you like, that's simply up to you.
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- gnocchi - I used potato gnocchi that were refrigerated, if you use frozen gnocchi, you can add them from frozen, just allow extra cooking time and possibly more stock
- spinach - I used frozen spinach, it's budget-friendly and convenient, but you can also use fresh spinach or baby spinach can be used too; it will also cook quicker
- stock - chicken or vegetable stock work well, so it's entirely up to you what you use
- cream - double cream or heavy cream (US), it makes the sauce creamy and delicious, single cream could work too, but the sauce won't have the same richness
- salmon - you don't need lots of it, I only use 2 small fillets, the dish doesn't have to be fish loaded, but well balanced
- parmesan - adds sharpness to the sauce
- olive oil - for frying the fish and garlic
- garlic - use fresh garlic, rather than granulated garlic, it adds tons of flavour without overpowering the dish
- salt& pepper - to taste
Step-by-step photos and instructions
- skin and cut the salmon fillet into chunks
- heat up the olive oil in a pan, add the salmon chunks, and fry them on all sides until cooked through
- remove the chunks from the pan and add the peeled and chopped garlic and fry it briefly to release its flavour
- add the gnocchi and stock, place a lid on the pan, and leave it to cook for 2 minutes
- add the frozen spinach, and allow it to thaw, then pour in the cream and cook it for 2 minutes
- return the cooked salmon, add the grated parmesan, season with salt and pepper
- serve immediately
Expert tips
One of the advantages of this dish is that the gnocchi cook in the same pan as the other ingredients, rather than separately. In this way, it absorbs more flavour, while its starch thickness the sauce nicely, making it creamy and delicious.
Do not increase the temperature, the dish has to be cooked on a medium heat, so the spinach can cook, without overcooking the gnocchi. It the sauce becomes too thick, add a bit more stock, if it's too thin, add more cream.
I would not use frozen salmon, it is best to thaw it before adding it to the pan. Fresh or thawed salmon works the best.
Make sure the cream is at room temperature before adding it to the pan, if it's straight from the fridge, it could curdle. Alternatively, add a few tablespoons of the hot stock to the cream, mixing well before adding it to the gnocchi.
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Creamy Gnocchi with Salmon and Spinach
Video
Ingredients
- 500 g potato gnocchi (17.6 oz)
- 200 g salmon fillets (7 oz)
- 3 frozen spinach nests
- 150 ml double cream (heavy cream, 5 oz)
- 250 ml chicken stock (broth, 8 floz)
- 3 cloves of garlic
- 2 tablespoon olive oil
- 3 tablespoon grated parmesan
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
Instructions
- Skin and cut the salmon fillets into chunks.
- Heat up the olive oil in a pan set over a medium heat, and fry the salmon on both sides.
- Once the salmon is cooked through, remove it from the heat and set it aside.
- In the same pan, add the peeled and chopped garlic, and fry it briefly to release its flavour.
- Add the gnocchi and stock, place a lid on the pot, and leave it to cook for 2 minutes.
- Remove the lid, and add the spinach.
- Allow the spinach to thaw, then add the cream and cook it for a further 2 minutes until it bubbles up nicely.
- Return the salmon to the pan, add the grated parmesan, and season with salt and pepper.
- Serve immediately!
Notes
- One of the advantages of this dish is that the gnocchi cook in the same pan as the other ingredients, rather than separately. In this way, it absorbs more flavour, while its starch thickness the sauce nicely, making it creamy and delicious.
- Do not increase the temperature, the dish has to be cooked on a medium heat, so the spinach can cook, without overcooking the gnocchi. It the sauce becomes too thick, add a bit more stock, if it's too thin, add more cream.
- I would not use frozen salmon, it is best to thaw it before adding it to the pan. Fresh or thawed salmon works the best.
- Make sure the cream is at room temperature before adding it to the pan, if it's straight from the fridge, it could curdle. Alternatively, add a few tablespoons of the hot stock to the cream, mixing well before adding it to the gnocchi.
Nutrition
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