I love a one-skillet dinner that looks restaurant-ready but comes together in 30 minutes, and Creamy Salmon Gnocchi is exactly that. It pairs pillowy gnocchi with tender salmon and a lemony, garlicky cream — one of my weekday go-tos when I want something special without fuss. I’ve tested this several ways and share the techniques that give reliable, silky sauce and perfectly cooked salmon.
Why Make This Recipe
- Comforting and rich without being heavy — the light lemon and spinach keep it bright.
- Fast: you can have it on the table in about 30 minutes, ideal for weeknights.
- Balanced: salmon provides omega-3s and protein while gnocchi adds satisfying carbs.
- Versatile: swap herbs or greens to suit the season; it plays well with many flavors.
- Personal note: I love this because it feels indulgent but cleans up in one pan, a win for busy evenings.
(If you like gnocchi comfort dishes, check this creamy chicken gnocchi soup for another cozy option.)
Recipe Overview
- Prep time: 8 minutes.
- Cook time: 20 minutes.
- Total time: 28 minutes.
- Servings: 3–4 (about 1 cup per person).
- Difficulty: Easy.
- Method: Pan-sear salmon, boil gnocchi briefly, then finish everything in a skillet with cream, lemon, and spinach for a one-pan finish.
(Related quick salmon ideas: Creamy Salmon Florentine inspired some of my technique choices.)
My Experience Making This Recipe
On my first tests the sauce either broke or the salmon overcooked, so I focused on temperature control and timing. I now cook the salmon hot and fast to 125–130°F (52–54°C) internal for moistness, and add cream off the highest heat to keep it smooth. Those two changes fixed the texture every time.
How to Make Creamy Salmon Gnocchi
Start by seasoning and pan-searing salmon skin-side down in a hot skillet with oil for 3–4 minutes per side until it reaches your preferred doneness (125–130°F for medium-rare, 145°F if you prefer fully cooked). Remove and rest. In a pot of salted boiling water, drop 1 lb (450 g) store-bought potato gnocchi; they’re ready when they float, about 2–3 minutes. Reserve 1/2 cup pasta water, drain the gnocchi, and add them to the skillet. Lower the heat, sauté garlic in 1 tbsp butter, deglaze with 1/4 cup white wine or 1/4 cup chicken broth, then stir in 1 cup heavy cream, 1/2 cup grated Parmesan, juice of half a lemon, and 2 cups baby spinach. Return salmon to the pan, spoon sauce over it, and finish with chopped parsley and a pinch of black pepper. Expect a silky sauce and gnocchi that soak up flavor.
Expert Tips for Success
- Use a heavy stainless or cast-iron skillet to get an even sear on the salmon; a hot pan at medium-high (375–400°F surface) is key.
- Don’t overcook the salmon — pull it at 125–130°F and let carryover heat finish it to your liking. A quick instant-read thermometer helps.
- Temper the cream: after deglazing, reduce heat to low before adding cream and stir in a splash of reserved pasta water to stabilize the sauce.
- Choose good gnocchi: fresh or refrigerated gnocchi cooks best; if using frozen, don’t thaw — add directly to boiling water.
- Grate Parmesan fresh from a wedge for melt-in-the-sauce flavor; pre-grated can be chalky because of anti-caking agents.
(For other salmon-centric techniques and sauces, see this savory salmon balls with creamy avocado sauce.)
How to Serve Creamy Salmon Gnocchi
- Serve with a crisp green salad and a bright vinaigrette to cut the richness.
- Top with extra lemon zest and a drizzle of good olive oil for a restaurant finish.
- For a dinner party, plate the gnocchi in shallow bowls and lay the salmon on top, garnish with microgreens or dill.
- It’s great for special occasions and weekday dinners alike — pair with a chilled Sauvignon Blanc.
Storage and Reheating Guide
Cool leftovers to room temperature within 2 hours and store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat with a splash of milk or water (1–2 tbsp) to loosen the sauce and avoid breaking the cream. You can also reheat in the oven at 325°F covered with foil for 10–12 minutes. Freezing isn’t ideal for cream sauces — if you must freeze, defrost slowly in the fridge and expect some separation; reheat with a bit of extra cream and whisk to recombine.
Recipe Variations
- Gluten-free: use store-bought gluten-free gnocchi or make potato gnocchi with gluten-free flour.
- Dairy-free: swap heavy cream for full-fat coconut milk and use nutritional yeast instead of Parmesan for a savory note.
- Lighter version: replace cream with 1 cup low-fat Greek yogurt stirred in off the heat, and use olive oil instead of butter.
- Spicy twist: add 1/2–1 tsp red pepper flakes and finish with a squeeze of lime; for crispy texture try serving with a side of air-fryer bang bang salmon bites for a shared-plate approach.
Nutritional Highlights
- Salmon provides lean protein and heart-healthy omega-3 fatty acids.
- Gnocchi is a starchy carbohydrate that fuels energy; use portion control if watching carbs (1 cup cooked ≈ 200–300 kcal depending on brand).
- Allergens: contains dairy and gluten unless you use gluten-free gnocchi and dairy substitutes. Adjust for egg allergies if making homemade gnocchi.
Troubleshooting Common Issues
- Sauce separates or looks grainy: lower the heat and stir in a tablespoon of reserved pasta water to smooth it. If it’s still broken, whisk in a small knob of butter off the heat.
- Gnocchi falls apart: don’t boil too long; remove as soon as they float (2–3 minutes) and drain quickly. Use gentle stirring in the skillet.
- Salmon overcooks: sear hot and fast; use an instant-read thermometer and remove salmon from heat a few degrees before target temp for carryover.
Frequently Asked Questions
Q: Can I use raw frozen salmon?
A: Yes — thaw it fully in the refrigerator overnight and pat dry before seasoning. If cooking from frozen, you’ll need to cook longer and possibly finish in the oven at 400°F for 6–8 minutes after searing to reach safe internal temperature.
Q: How can I make the sauce thicker or thinner?
A: Thicken by simmering gently for a few minutes (watch the heat to prevent breaking) or stir in an additional 1/4 cup grated Parmesan. Thin with reserved pasta water, broth, or a splash of milk, adding gradually until you reach the desired consistency.
Q: Is store-bought gnocchi okay, or should I make it from scratch?
A: Store-bought gnocchi is perfectly fine and saves time; choose fresh or refrigerated for best texture. Homemade yields a lighter texture but requires more hands-on time and practice.
Q: Can I make this ahead for meal prep?
A: You can prepare components ahead: cook and store salmon and gnocchi separately for up to 2 days. Reheat gently and combine with freshly warmed sauce to maintain texture and flavor.
Conclusion
If you want another inspiration that pairs salmon with tender gnocchi, this roundup on Salmon and Gnocchi (so delicious!) has great ideas and flavor combinations worth checking out.
Print
Creamy Salmon Gnocchi
- Total Time: 28 minutes
- Yield: 3-4 servings 1x
- Diet: Gluten-Free option available
Description
A comforting and rich one-skillet dinner with pillowy gnocchi, tender salmon, and a lemony, garlicky cream, ready in 30 minutes.
Ingredients
- 1 lb (450 g) store-bought potato gnocchi
- 2 salmon fillets
- 1 tbsp olive oil
- 1 tbsp butter
- 2 cloves garlic, minced
- 1/4 cup white wine or chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan
- Juice of 1/2 lemon
- 2 cups baby spinach
- Chopped parsley for garnish
- Black pepper to taste
- Salt to taste
Instructions
- Season and pan-sear salmon skin-side down in a hot skillet with olive oil for 3–4 minutes per side until cooked to preferred doneness (125–130°F medium-rare).
- Remove salmon and let rest.
- In a pot of salted boiling water, drop the gnocchi; they’re ready when they float (about 2–3 minutes).
- Reserve 1/2 cup pasta water, drain the gnocchi, and add them to the skillet.
- Lower the heat, sauté garlic in butter, then deglaze with white wine or chicken broth.
- Stir in heavy cream, grated Parmesan, lemon juice, and baby spinach.
- Return the salmon to the pan, spoon the sauce over it, and garnish with chopped parsley and black pepper.
Notes
For a lighter version, replace cream with low-fat Greek yogurt. Adjust cooking times for different salmon thickness.
- Prep Time: 8 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-sear and skillet-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg