Healthy Smoked Salmon Gnocchi

My friend Sarah introduced me to this dish during what she called her 'elegant but lazy' dinner phase, and I've been hooked ever since. The way the silky salmon melts into the creamy sauce feels like something from a restaurant, yet it comes together in the time it takes to boil water.

Last winter, when my sister was recovering from surgery and needed comforting but nourishing meals, this became her most-requested dish. She said the gentle warmth of the gnocchi and the soothing flavors made everything feel a little more manageable.

Ingredients

• 500 g whole wheat or potato gnocchi: Whole wheat adds fiber and a nutty flavor that pairs beautifully with smoked salmon
• 1 tablespoon olive oil: Just enough to sauté the aromatics without overpowering the delicate fish
• 2 cloves garlic and 1 small shallot: This aromatic base builds depth without competing with the salmon
• 100 g baby spinach: Wilts down beautifully and adds fresh color and nutrients
• 100 ml low-fat crème fraîche or Greek yogurt: Creates silkiness while keeping things lighter than heavy cream
• Zest and juice of 1 lemon: Essential brightness that balances the rich elements
• 2 tablespoons fresh dill: Dill and salmon are a classic pairing for good reason
• 150 g smoked salmon: The star ingredient, already perfectly seasoned and ready to enjoy
• 2 tablespoons fresh chives: Adds a mild onion bite and vibrant green finish

Instructions

Boil the gnocchi:

Bring a large pot of salted water to a rolling boil and cook the gnocchi until they float to the surface like little clouds, about 2-3 minutes. Drain them gently so they dont break apart.

Sauté the aromatics:

While water heats, warm olive oil in a large nonstick skillet over medium heat and cook garlic and shallot until they're fragrant and translucent, about 1-2 minutes.

Wilt the spinach:

Toss in the chopped spinach and stir for just a minute until it collapses into vibrant green ribbons.

Build the sauce:

Reduce heat to low and stir in the crème fraîche, lemon zest, and juice, then season with salt, pepper, and half the dill. Let it meld together for a moment.

Combine everything:

Add the cooked gnocchi to the skillet and toss gently to coat each piece in the silky sauce, warming through for 1-2 minutes.

Add the salmon:

Remove from heat and fold in the smoked salmon strips, letting the residual warmth gently heat them without cooking them further.

Finish and serve:

Divide among plates, sprinkle with remaining dill and chives, and offer extra lemon wedges at the table.

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This recipe transformed our Friday night routine from takeout exhaustion to something we actually look forward to all week. There's something so satisfying about sitting down to a meal that feels special but didn't require hours of effort.

Make It Your Own

I've discovered that arugula adds a lovely peppery kick that stands up to the smoked salmon, while fresh peas bring sweetness that my kids absolutely love. The beauty of this dish is how it adapts to whatever greens are languishing in your crisper drawer.

Perfect Wine Pairing

A crisp Sauvignon Blanc cuts through the creaminess while complementing the smoky salmon flavors. On weeknights when I want something more casual, an icy glass of sparkling water with lemon works just as beautifully.

Meal Prep Wisdom

This recipe taught me that elegant meals can survive the realities of busy weeknights. The components reheat surprisingly well, though I always add a splash of water or extra lemon juice when rewarming to refresh the sauce.

• Cook the gnocchi slightly underdone if meal prepping so they dont become mushy
• Store the salmon separately and add it just before serving
• Fresh herbs are worth adding at the end to maintain their bright flavor

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There's quiet comfort in this bowl of gnocchi, and I hope it brings the same warmth to your table as it has to mine.

Recipe FAQs

→ What type of gnocchi works best in this dish?

Whole wheat or traditional potato gnocchi are both suitable options, depending on your preference for texture and nutrition.

→ Can I substitute the crème fraîche in the sauce?

Yes, low-fat Greek yogurt or plant-based yogurt can be used for a lighter or dairy-free alternative.

→ How should the smoked salmon be added to maintain its texture?

Fold in the smoked salmon strips off heat so they warm gently without overcooking, preserving their silky texture.

→ What greens can replace baby spinach if unavailable?

Arugula or kale make excellent substitutes, providing a similar fresh and slightly peppery flavor.

→ What wine pairs well with this dish?

A crisp white wine, such as Sauvignon Blanc, complements the smoky and creamy elements nicely.

→ Is this dish suitable for pescatarian diets?

Yes, the inclusion of fish and absence of meat make it aligned with pescatarian dietary preferences.