Description
Creamy smoked salmon gnocchi with spinach and cream cheese quick, rich, and smoky in every bite. Perfect for a cozy lunch or simple weeknight dinner.
Ingredients
1/3 cup dry white wine (e.g., Pinot Grigio)
1 tsp Italian herbs
1 cup water
1 tbsp olive oil
2 tbsp tomato puree
3.5 oz fresh spinach
1/4 tsp crushed red pepper
2 large garlic cloves, minced
1 medium shallot, finely chopped
180 g full-fat cream cheese
200 g hot smoked salmon, flaked
500 g gnocchi
1/4 cup fresh parsley, chopped
Instructions
1. Heat olive oil in a deep pan over medium heat. Sauté chopped shallot for 1–2 minutes until soft.
2. Add garlic and red pepper flakes. Cook for 1 more minute until fragrant.
3. Pour in the white wine and simmer until alcohol cooks off.
4. Meanwhile, boil gnocchi according to package instructions; drain and reserve 1/2 cup cooking water.
5. Add tomato puree and Italian herbs to the pan. Pour in water and simmer gently.
6. Stir in spinach and cook until wilted.
7. Add cream cheese and stir slowly until melted and smooth.
8. Fold in the cooked gnocchi, adding a little reserved water if needed to loosen the sauce.
9. Gently fold in the flaked smoked salmon. Adjust seasoning with salt and pepper.
10. Serve warm, topped with fresh parsley.
Notes
Do not overcook gnocchi — remove as soon as they float.
Add salmon last to keep it tender.
Stir cream cheese slowly over low heat for a smooth, glossy sauce.
Reserve gnocchi cooking water to thin the sauce if needed.
Store leftovers up to 3 days in the fridge; reheat gently over low heat.
Make the sauce ahead a day early; cook gnocchi fresh before serving.
Nutrition
- Serving Size: 1 bowl (approx. 350 g)
- Calories: 600–700
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 55 g
- Saturated Fat: 20 g
- Unsaturated Fat: 30 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 90 mg