Description
Juicy smoked salmon gnocchi with a creamy sauce of cream cheese, spinach, and Italian herbs. Quick, restaurant-quality, and perfect for weeknights.
Ingredients
- 1/3 cup dry white wine (like 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 cream cheese, full-fat
- 200 g hot smoked salmon, flaked
- 500 g gnocchi (store-bought or homemade)
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pan over medium heat. Sauté shallot for 1-2 minutes until soft.
- Add garlic and crushed red pepper, cook for 1 minute.
- Deglaze with white wine; cook until alcohol evaporates.
- Cook gnocchi in boiling water according to package instructions; drain and set aside.
- Add tomato puree and Italian herbs to the pan. Pour in 200 ml water and simmer gently.
- Add spinach and cook 2-3 minutes until wilted. Stir in cream cheese until fully melted.
- Gently fold in cooked gnocchi and flaked smoked salmon, coating evenly with the sauce.
- Adjust seasoning as needed. Serve immediately, garnished with fresh parsley.
Notes
- Reserve some gnocchi cooking water to adjust sauce consistency if needed.
- Serve with a light arugula salad or steamed vegetables to balance richness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10-15 minutes
- Cook Time: 15-25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian