Smoked Salmon Gnocchi Dish (Printable)
Pillowy gnocchi tossed with smoked salmon, fresh greens, and a creamy lemon dill sauce.
# Ingredient List:
→ Gnocchi
01 - 1.1 lbs whole wheat or potato gnocchi, store-bought or homemade
→ Sauce & Vegetables
02 - 1 tbsp 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 tbsp 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 tbsp fresh chives, finely chopped
12 - Extra lemon wedges
# How to Make:
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 (about 2–3 minutes). Drain and set aside.
02 - Meanwhile, heat olive oil in a large nonstick skillet over medium heat. Add garlic and shallot, sauté for 1–2 minutes until fragrant and translucent.
03 - Add spinach and cook, stirring, 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 dill.
05 - Add cooked gnocchi to the skillet, tossing gently to coat in the sauce. Warm through for 1–2 minutes.
06 - Remove from heat. Fold in smoked salmon strips—let residual heat warm the salmon without overcooking.
07 - Divide among plates. Sprinkle with remaining dill and chives. Serve with lemon wedges.
# Expert Tips:
01 -
- The sauce manages to taste decadent while using lighter ingredients, so you can go back for seconds without guilt
- It comes together in under 30 minutes but looks like something youd order at a nice wine bar
02 -
- Once I added the smoked salmon too early and it turned rubbery, which taught me that residual heat is your friend here
- Greek yogurt can sometimes separate if you let it boil, so keep that heat low once you add it to the pan
03 -
- If your gnocchi sticks to the pan, let it sit for another minute without stirring to develop a golden crust on one side
- The lemon zest is just as important as the juice for that bright, fresh finish