Creamy Salmon Gnocchi

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A colourful dish of creamy tomato salmon gnocchi with spinach and a garnish of basil, seen from above.

5 from 2 votes

Salmon gnocchi in a creamy tomato sauce with baby spinach makes the most delicious meal for two, stylish, full of flavour and easy to make in next to no time.

Servings:

Author: Helen Best-Shaw

Ingredients

2 tsp neutral flavoured oil
2 salmon fillets
1 onion - small/medium
1 clove garlic
½ tsp dried oregano
½ tsp dried thyme
220 ml stock - fish or chicken, 1 scant cup
250 g gnocchi
100 ml double cream
2 tbsp tomato puree
½ tsp chilli flake
1 handful spinach leaves
½ lemon juice only
basil leaves

Instructions

Put a little oil in a pan over a medium heat. Put the salmon fillets in and cook for 3 minutes without moving. Then turn and cook for a further three minutes on the other side.
2 tsp neutral flavoured oil, 2 salmon fillets
While the salmon cooks, peel and chop the onion and garlic.
1 onion, 1 clove garlic
When the salmon is cooked, remove from the pan and set in a covered dish where it will retain heat and continue to cook. Wipe out the pan.
Add a little fresh oil to the pan and saute the onion for 2 minutes. Add the garlic and herbs and cook for a further minute.
½ tsp dried oregano, ½ tsp dried thyme
Add the stock and the gnocchi. Cover and simmer gently for 5 minutes.
220 ml stock, 250 g gnocchi
While the gnocchi cooks, flake the salmon into bite sized pieces.
Add the cream, tomato puree, lemon juice and chilli flake. Bring to a gentle simmer and stir well to form a creamy sauce.
100 ml double cream, 2 tbsp tomato puree, ½ tsp chilli flake, ½ lemon juice only
Add the spinach leaves, removing any bulky stems. Cover and cook for 2–3 minutes. Stir. If the spinach needs it, cook for a further minute.
1 handful spinach leaves
Gently slide in the salmon, distributing it around the dish. Season with a little black pepper to taste. Serve garnished with basil leaves.
basil leaves

Notes

Storage

Fridge – This recipe is written for two generous portions and is best eaten hot and fresh from the pan. If you do have leftovers, you can cool them quickly and store in a sealed box in the fridge for two days. Reheat leftovers gently in the microwave.

Freezer – Cooked gnocchi in a sauce really don’t freeze well. Don’t bother!

Hints and tips

Choose a good heavy pan with a lid that fits for best results.

Don’t be scared of adding plenty of spinach. It looks a lot but it disappears into the sauce quite quickly. I find it’s quicker and easier to add a handful at a time and let the first batch wilt before adding more.

Be gentle when you add the salmon back. It should have retained most of its heat, so all you need to do is sit it in amongst the gnocchi. Don’t stir, as this will break it down too much.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.