Healthy Smoked Salmon Gnocchi (Printer-friendly)
Tender gnocchi tossed in a creamy sauce with smoked salmon, baby spinach, and fresh herbs.
# What you'll need:
→ Gnocchi
01 - 1.1 lbs whole wheat or potato gnocchi, store-bought or homemade
→ Sauce & Vegetables
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1 small shallot, finely chopped
05 - 3.5 oz baby spinach, roughly chopped
06 - 1/3 cup low-fat crème fraîche or Greek yogurt
07 - Zest and juice of 1 lemon
08 - 2 tablespoons 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 tablespoons fresh chives, finely chopped
12 - Extra lemon wedges
# Method:
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, approximately 2–3 minutes. Drain thoroughly and set aside.
02 - Heat olive oil in a large nonstick skillet over medium heat. Add minced garlic and chopped shallot, sautéing for 1–2 minutes until fragrant and translucent.
03 - Add chopped spinach to the skillet and cook, stirring constantly, 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 chopped dill.
05 - Add cooked gnocchi to the skillet, tossing gently to coat evenly in the sauce. Warm through for 1–2 minutes, ensuring everything is heated through.
06 - Remove the skillet from heat. Gently fold in smoked salmon strips, allowing residual heat to warm the salmon without overcooking it.
07 - Divide the dish among plates. Sprinkle with remaining dill and chopped chives. Serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- The creamy sauce uses Greek yogurt or light crème fraîche, so you get all that velvety texture without the guilt
- Smoked salmon transforms ordinary pasta into something restaurant-worthy in under 30 minutes
02 -
- Never boil the smoked salmon—it turns rubbery and loses that silky texture that makes it special
- The yogurt can curdle if the heat is too high, so always reduce the temperature before stirring it in
03 -
- Room temperature yogurt incorporates more smoothly into the sauce without separating
- Pat the smoked salmon dry with paper towels if it seems especially moist