Smoked Salmon Gnocchi Delight (Print View)

Pillowy gnocchi paired with smoked salmon, fresh greens, and a creamy, zesty sauce packed with herbs.

# What You'll Need:

→ 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 - 3.4 fl oz 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 Suggestions:

01 -
  • The creamy sauce happens without any heavy cream, thanks to Greek yogurt or crème fraîche
  • Smoked salmon does double duty as protein and seasoning, meaning less work for you
  • Everything cooks in one skillet, so cleanup is almost nonexistent
02 -
  • The smoked salmon only needs gentle warming, cook it too long and it becomes tough and unpleasant
  • Whole wheat gnocchi takes slightly longer to float than potato, so do not walk away from the pot
  • Greek yogurt can separate if boiled, so keep the heat low once you add it to the pan
03 -
  • Buy smoked salmon from the counter rather than pre-packaged if you can find it, the texture difference is noticeable
  • Room temperature Greek yogurt incorporates more smoothly into the sauce than cold from the fridge
  • Zest your lemon before juicing it, much easier to handle when the fruit is still whole

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